- 3 cups cubed cooked chicken
- 1 (10.75 ounce) can cream of chicken soup
- 1 (7 ounce) jar roasted red peppers, drained and sliced into strips
- 1/2 cup salsa
- 1/2 cup sour cream
- 1/2 cup sliced green onions
- 2 teaspoons chili powder
- 1 (11 ounce) container refrigerated soft breadsticks
- Preheat oven to 400 degrees F (200 degrees C).
- Stir chicken, cream of chicken soup, roasted red peppers, salsa, sour cream, green onions, and chili powder together in a 12×8-inch baking dish.
- Bake in the preheated oven until bubbling, about 15 minutes. Remove dish from oven and stir.
- Separate the breadsticks into 16 strips. Arrange the strips, lattice-style, over the chicken mixture, overlapping strips as necessary to fit the dish.
- Bake in the preheated oven until breadsticks are golden, about 15 minutes more.