Ingredients Jump to Instructions ↓

  1. 4 Baking potatoes - scrubbed

  2. 2 teaspoons 10ml Unsalted butter

  3. 3/4 lb 340g / 11oz Boneless skinless chicken breast halves - cut into 1 inch pieces

  4. 1 Green or red bell pepper - seeded and cut into (large) strips

  5. 1 Onion - cut into thin (small) wedges

  6. 1 teaspoon 5ml Dried basil leaves - crushed

  7. 1 cup 237ml Can cream of chicken soup

  8. 1/4 cup 59ml Water

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400øF. Place potatoes in oven and bake 1 hour, or until tender.

  2. Melt butter in a heavy nonstick skillet over medium high heat. Sautee chicken, in batches if necessary, until browned, stirring often. Transfer chicken to platter and set aside. Add pepper, onion and basil to same skillet and saute 3-4 minutes, stirring often, until vegetables are almost tender. Stir in soup and water. Bring to a boil. Return chicken to skillet. Reduce heat to low. Cover pan and simmer 5 minutes, stirring occasionally or until chicken is cooked throughout. Split potatoes open and spoon chicken mixture over.


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