- 2 (10.75 ounce) cans Campbell's® Condensed Cheddar Cheese Soup
- 2 (10.75 ounce) cans milk
- 1 1/2 cups Pace® Picante Sauce
- 1 medium green or red pepper, finely chopped
- 4 green onions, sliced
- 3 cups cubed cooked chicken
- sour cream
- Heat the soup, milk, picante sauce, pepper and onions in a 3-quart saucepan over medium heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the vegetables are tender, stirring occasionally.
- Stir the chicken in the skillet and cook until the mixture is hot and bubbling. Serve with the sour cream.