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Add a photoServings: 6
Ingredients
- 1 Tbsp. butter
- 1 med red bell pepper minced
- 1 sm onion minced
- 1 can condensed Cheddar cheese soup - (10 3/4 ounce
- 1/4 c. lowfat milk
- 1 can whole kernel corn - (15 1/4 ounce) liquid removed
- 1 can whole potatoes - (15 1/4 ounce) liquid removed, quartered
- 1/4 tsp grnd red pepper
- 2 c. cooked chunked chicken
- 1 pkt refrigerated breadstick twists - (11 ounce)
Directions
- Preheat the oven to 375 degrees. Coat an 8-inch square baking dish with nonstick cooking spray.
- In a large skillet, heat the butter over medium-high heat and saute/fry the red pepper and onion for 5 to 6 min, or possibly till tender. Add in the soup, lowfat milk, corn, potatoes, and grnd red pepper; mix well and cook for 4 to 5 min, or possibly till heated through.
- Stir in the chicken, then pour into the baking dish.
- Separate the breadsticks, twist, and place 6 lengthwise across the chicken mix. Twist the remaining 6 breadsticks and place crosswise over the other breadsticks, forming a checkerboard pattern.
- Bake for 20 to 22 min, or possibly till the breadsticks are golden brown and the potpie is bubbly.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 220g | |
| Recipe makes 6 servings | |
| Calories 154 | |
| Calories from Fat 49 | 32% |
| Total Fat 5.51g | 7% |
| Saturated Fat 2.59g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 741mg | 31% |
| Potassium 317mg | 9% |
| Total Carbs 23.51g | 6% |
| Dietary Fiber 3.0g | 10% |
| Sugars 3.97g | 3% |
| Protein 3.73g | 6% |
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