Cheesy Chicken Potpie

1 Tbsp butter
1 medium size red bell pepper, chopped
1 can condensed cheddar cheese soup
1/4 cup milk
1 can whole kernel corn, drained
1 can whole potatoes, drained and quartered
2 cups cooked chunked chicken
1 package refrigerated breadstick twists

Preheat oven to 375. coat an 8 inch square pan with nonstick cooking spray. In a large skillet, melt the butter over medium-high heat and saute the red pepper and onion for 5-6 minutes, or until tender. Add the soup, milk, corn, and potatoes; mix well and cook for 4-5 minutes longer or until heated through. Stir in the chicken, then pour into the backing dish. Separate the breadsticks, twist, and place 6 lengthwise across the chicken mixture. Twist the remaining 6 breadsticks and place crosswise over the other breadsticks, forming a checkerboard pattern. Bake for 20-22 minutes, or until the breadsticks are golden and the potpie is bubbly.

Number of Servings: 6

Recipe submitted by SparkPeople user SNOWDREAMER79.