Campbell's Chicken and Peppers Pie
can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup or 1 can 98% Fat Free Cream of Chicken Soup
1/2 cup Pace® Picante Sauce
1/2 cup sour cream
2 tsp. chili powder
1 jar (7 oz.) whole roasted sweet peppers, drained and cut into strips
4 green onions, sliced
3 cups cubed cooked chickens
1 pkg. (11 1/2 oz.) refrigerated corn bread, twists
MIX soup, picante sauce, sour cream, chili powder, peppers, onions and chicken in 2-qt. shallow baking dish.
BAKE at 400°F. for 15 min. Stir.
SEPARATE bread twists into 16 strips. Arrange strips, lattice-fashion, over chicken mixture, overlapping strips as necessary to fit.
Bake 15 min. or until bread is golden.
Garnish with sage.