Prep time
10 MIN
Total time
45 MIN
Our Roasted Red Pepper Chicken recipe makes a tasty dish in a few easy steps. With chicken cooked in a flavourful sauce and served with brown rice, you'll have a satisfying weeknight dinner in 45 minutes!



  1. Brown chicken well in large non-stick skillet at medium-high heat. Reduce heat to medium.
  2. Stir in soup,red pepper,apple juice,ketchup,garlic and black pepper. Heat to a boil. Reduce heat to low. Cover and simmer until chicken is fully cooked – about 20 minutes.
  3. Add basil and stir well. Serve on rice and sprinkle with Mozzarella cheese.

Recipe Tips

  • If fresh basil is not available,substitute 1 teaspoon (5 mL) of dried basil leaves,adding it with the black pepper.
  • Look in your local cheese shop for a unique pasteurized cheese variety and switch it with the Mozzarella for a whole new flavour twist to this dish.

Recipe Made With

CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup

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  • 5 Stars


    I have made this several times, I adjusted the sauce..added a little more apple juice.. tweaked with a few extra spices... really tasty.. nice meal

    Michelle M. | February 14, 2019

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  • 5 Stars

    Rating by Elizabeth

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    Elizabeth H. | February 27, 2016

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  • 5 Stars

    Rating by Josyane

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    Josyane L. | January 10, 2016

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  • 1 Stars

    Rating by marilyne

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    marilyne l. | May 6, 2014

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  • 3 Stars

    Review by Jennifer M.

    I added crushed red pepper to the chicken before browning, and again to the sauce to give it a little kick:)

    Jennifer M. | February 27, 2014

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