The Bull Chef

Ingredients:

• 2 cups water
• 1 pouch Campbell’s® Dry Onion Soup and Recipe Mix
• 2 (15 ounce) cans white kidney beans (cannellini), rinsed and drained
• Shredded Cheddar cheese
• Sliced green onion
• 1 tablespoon vegetable oil
• 1 pound skinless, boneless chicken breast, cut into cubes
• 1 tablespoon chili powder
• 1 (10.75 ounce) can Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

Directions:

1. Heat oil in saucepan. Add chicken and chili powder and cook until browned, stirring often.
2. Add chicken soup, water and soup mix. Heat to a boil. Cover and cook over low heat 10 minutes.
3. Add beans and heat through. Garnish with cheese and onions.

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