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Ingredients
- 4 x Baking potatoes, scrubbed
- 2 tsp Unsalted butter
- 3/4 lb Boneless skinless chicken breast halves, cut into 1 inch pcs
- 1 lrg Green or possibly red bell pepper, seeded and cut into strips
- 1 sm Onion, cut into thin wedges
- 1 tsp Dry basil leaves, crushed
- 1 c. Can cream of chicken soup
- 1/4 c. Water
Directions
- Prep: 10 minutes, Cook: 1:00. Preheat oven to 400 F. Place potatoes in oven and bake 1 hour, or possibly till tender. Heat butter in a heavy nonstick skillet over medium high heat. Saute/fry chicken, in batches if necessary, till browned, stirring often. Transfer chicken to platter and set aside. Add in pepper, onion and basil to same skillet and saute/fry 3-4 min, stirring often, till 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 min, stirring occasionally or possibly till chicken is cooked throughout. Split potatoes open and spoon chicken mix over.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 992g | |
| Calories 828 | |
| Calories from Fat 98 | 12% |
| Total Fat 11.06g | 14% |
| Saturated Fat 5.81g | 23% |
| Trans Fat 0.07g | |
| Cholesterol 149mg | 50% |
| Sodium 188mg | 8% |
| Potassium 3350mg | 96% |
| Total Carbs 117.54g | 31% |
| Dietary Fiber 15.1g | 50% |
| Sugars 7.66g | 5% |
| Protein 64.76g | 104% |
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