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Pesto Chicken and Sweet Potato Bake
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| Prep Time: 10 min Cook Time: 60 min Ingredients 1 can (10 oz / 284 mL) CAMPBELL'S® Condensed Low Fat Cream of Celery Soup | |
| 1/2 cup (125 mL) | 1% milk |
| 3 tbsp (45 mL) | pesto |
| 2 cups (500 mL) | unpeeled potato cubes, (3/4” / 2 cm) |
| 2 cups (500 mL) | unpeeled butternut squash cubes, (3/4” / 2 cm) |
| 1 lb (500 g) | boneless, skinless chicken breasts, cut into 3/4” (2 cm) strips |
| 1/4 cup (60 mL) | finely diced red pepper |
Directions
1. Combine soup, milk and 1 tbsp (15 mL) pesto in 2 qt (2 L) shallow baking dish. Stir in potatoes and squash.
2. Place chicken breast strips on top. Spread with mixture of remaining pesto and red pepper.
3. Bake at 375°F (190°C), uncovered, for 1 hour or until vegetables are tender. Let stand 5 minutes before serving.
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