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Chicken and Peppers Pie

30-minute-chicken-peppers-pie

Ingredients:

1 can (10 ¾ ounces) condensed cream of chicken soup
½ cup picante sauce
½ cup sour cream
2 teaspoons chili powder
1 jar (7 ounces) whole roasted sweet peppers, drained and cut into strips
4 medium green onions, sliced (about ½ cup)
3 cups cubed, cooked chicken
1 package (11 ounces) refrigerated cornbread twists

Directions:

1.  Stir the soup, picante sauce, sour cream, chili powder, peppers, green onions and chicken in an 11x8 inch (2 quart) shallow baking dish.

2.  Bake at 400 degrees F for 15 minutes.  Stir.

3.  Separate cornbread twists into 16 strips.

4.  Arrange the strips, lattice-fashion, over the chicken mixture.  Overlap strips as necessary to fit.

5.  Bake for 15 minutes more or until cornbread is golden.  Makes 6 servings.

 

 

 




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