Instructions: Preheat the oven to 375 degrees. Coat an 8-inch square baking dish with nonstick cooking spray.

In a large skillet, melt the butter over medium-high heat and saute the red pepper and onion for 5 to 6 minutes, or until tender. Add the soup, milk, corn, potatoes, and ground red pepper; mix well and cook for 4 to 5 minutes, or until heated through.

Stir in the chicken, then pour into the baking 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 to 22 minutes, or until the breadsticks are golden and the potpie is bubbly.

This recipe yields 6 servings.

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