Pesto Chicken and Sweet Potato Bake
- Combine soup,milk and 1 tbsp (15 mL) pesto in 2 qt (2 L) shallow baking dish. Stir in potatoes and squash.
- Place chicken breast strips on top. Spread with mixture of remaining pesto and red pepper.
- Bake at 375°F (190°C),uncovered,for 1 hour or until vegetables are tender. Let stand 5 minutes before serving.
The traditional flavours of pesto – basil,pine nuts,garlic,olive oil and Parmesan cheese – accent this dish. Supermarket,ready to use pesto is a definite preparation time-saver!
Recipe Made With
CAMPBELL’S® Condensed Low Fat Cream of Celery Soup
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