Easy Recipe For Roasted Red Pepper Chicken

1 lb(s) (454 g) boneless, skinless chicken breasts
1 can (284 ml) CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup
¼ cup (60 ml) finely chopped roasted red pepper
¼ cup (60 ml) apple juice
2 Tbsp (30 ml) ketchup
4 clove garlic, chopped
¼ tsp (1 ml) ground black pepper
2 Tbsp (30 ml) chopped fresh basil leaves
¼ cup (60 ml) shredded Mozzarella cheese
2 cup (500 ml) hot cooked brown rice, cooked without salt


1. Brown chicken well in large non-stick skillet at medium-high heat. Reduce heat to medium.

2. Stir in soup, red pepper, apple juice, ketchup, garlic and black pepper. Heat to a boil. Reduce heat to low. Cover and simmer until chicken is fully cooked – about 20 minutes.

3. Add basil and stir well. Serve on rice and sprinkle with Mozzarella cheese.

4. View more quick and easy Campbell’s recipes.

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