What You'll Need
1 tablespoon vegetable oil
1 1/4 pounds skinless, boneless chicken breast halves, cut into cubes
1 tablespoon chili powder
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
2 cups water
1 envelope (about 1 ounce) dry onion recipe soup & dip mix
2 cans (about 15 ounces each ) white cannellini beans, rinsed and drained
5 tablespoons shredded Cheddar cheese
2 green onions, sliced (about 1/4 cup)
Heat the oil in a 3-quart saucepan over medium-high heat. Add the chicken and chili powder and cook until the chicken is well browned, stirring often.
Stir the soup, water and soup mix in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.
Stir in the beans and cook until the mixture is hot and bubbling. Serve with the cheese and onions.