Cheesy Chicken Potpie

By carvalhohm

Ingredients

• 1 tablespoon butter
• 1 red bell pepper, chopped
• 1 small onion, chopped
• 1 (10-3/4 ounce) can condensed Cheddar cheese soup
• 1/4 cup milk
• 1 (15-1/4 ounce) can whole-kernel corn, drained
• 1 (15-1/4 ounce) can whole potatoes, drained and quartered
• 1/4 teaspoon ground red pepper
• 2 cups cooked, chunked chicken
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• 1 (11 ounce) package refrigerated breadstick twists

Details

Servings 6
Cooking time 25mins
Adapted from mrfood.com

Preparation

Step 1

Preheat oven to 375 degrees F. Coat an 8-inch square baking dish with cooking spray.

In a large skillet, melt butter over medium-high heat and saute red pepper and onion 5 to 6 minutes, or until tender.

Add soup, milk, corn, potatoes, and ground red pepper; mix well and cook 4 to 5 minutes, or until heated through.

Stir in chicken then pour into prepared baking dish.

Separate breadsticks, twist, and place 6 lengthwise across chicken mixture. Twist remaining 6 breadsticks and place crosswise over other breadsticks, forming a checkerboard pattern.

Bake 20 to 22 minutes, or until breadsticks are golden and potpie is bubbly.