Ingredients

4 baking potatoes, scrubbed
2 tsp. unsalted butter
3/4 pound boneless skinless chicken breast halves, cut into 1-inch pieces
1 large green or red bell pepper, seeded and cut into strips
1 small onion, cut into thin wedges
1 tsp. dried basil leaves, crushed
1 can cream of chicken soup
1/4 C. water

Cooking Instructions

Preheat oven to 400 degrees F. Place potatoes in oven and bake 1 hour, or until tender. Melt butter in a heavy nonstick skillet over medium high heat. Saute chicken, in batches if necessary, until browned, stirring often. Transfer chicken to platter and set aside. Add pepper, onion and basil to same skillet. Saute 3 to 4 minutes, stirring often, until vegetables are almost tender. Stir in soup and water. Bring to a boil. Return chicken to skillet. Reduce heat to low. Cover pan and simmer 5 minutes, stirring occasionally, or until chicken is cooked throughout. Split potatoes open and spoon on chicken mixture.
 
 
"But He answered and said, "It is written, 'MAN SHALL NOT LIVE ON BREAD ALONE, BUT ON EVERY WORD THAT PROCEEDS OUT OF THE MOUTH OF GOD.'" (Matthew 4:4)