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Roasted Red Pepper Chicken by Campbell's®

Rated as 4.43 out of 5 Stars

"Browned chicken breasts simmered until tender in a seasoned creamy sauce with red bell pepper and basil are served over rice and topped with shredded mozzarella cheese."
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45 m servings 306 cals
Original recipe yields 4 servings


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  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.


  • Tip 1: If fresh basil is not available, substitute 1 teaspoon (5 mL) of dried basil leaves, adding it with the black pepper.
  • Tip 2: 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.

Nutrition Facts

Per Serving: 306 calories; 5.8 g fat; 34.4 g carbohydrates; 27.7 g protein; 69 mg cholesterol; 564 mg sodium. Full nutrition

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Read all reviews 4
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This was an awesome, easy recipe. We just made it for a dinner with friends over and it was tangy and tasty, and a beautiful presentation. Our friends even asked me to send them the recipe! T...

Really bland. Needs more flavor. Just tasted like soup on chicken.

Very good! My husband and I both enjoyed it. It has a sweet and spicy mix of flavors (mostly sweet). I followed the recipe exactly except that I roasted my own red pepper under the broiler and I...

This was so delicious! I used about 1/2 cup chopped roasted red peppers, and also took the lid off during simmering to let the sauce reduce a bit. I also cut each breast into 3 pieces. It was...