Mexican Chicken Sandwiches

Campbell's Mexican Chicken Sandwiches Recipe

Mozzarella-garlic bread is filled with a mouthwatering combination of chili-seasoned chicken, pepper strips and salsa to make these satisfying and delicious sandwiches.

At a glance


25 min.


40 min.



Cook: 15 min.

Made With

  • Pepperidge Farm® Mozzarella and Garlic Bread

    Pepperidge Farm® Mozzarella and Garlic Bread

  • Pace® Chunky Salsa

    Pace® Chunky Salsa

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What You'll Need

3 teaspoons vegetable oil
2 small green peppers or red bell peppers, cut into 2-inch-long strips (about 2 cups)
1/2 pound skinless, boneless chicken breast halves or thighs, cut into strips
2 teaspoons chili powder
1 loaf (11 3/4 ounces) Pepperidge Farm® Mozzarella and Garlic Bread, prepared according to package directions
1 cup Pace® Chunky Salsa

How to Make It

  • 1

    Heat 2 teaspoons oil in a 10-inch skillet over medium heat. Add the peppers and cook until they're tender. Remove the peppers from the skillet and set aside.

  • 2

    Sprinkle the chicken with the chili powder. Add the remaining oil and heat over medium-high heat. Add the chicken and cook until it's well browned, stirring often. Return the peppers to the skillet and cook until the chicken is cooked through.

  • 3

    Spoon the chicken mixture on the bottom bread half and top with the remaining bread half. Cut the sandwich into quarters. Serve with the salsa, if desired.

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