The Eagle vs. The Giant

Wow! I cannot believe it’s the end of October already. Where did this month go? I live in Eagles’ country and in this part of the U.S., there are two things an Eagle fan really dislikes: one is a Cowboy (we all know the Dallas Cowboys are not welcome around here) and the other is a Giant. That’s right the New York Giants. This Sunday, the New York Giants will travel the measly two hours into our great city of Philadelphia and walk onto our field to get a good taste of good old Eagles football!

In honor of us beating the Giants this Sunday, I am throwing a small party at my house. There will be cheering, singing and of course the usual grunts. Besides all this noise, I am serving my infamous Buffalo Chicken Dip. A football party cannot function without this dip! But I am also serving another favorite around here, Barbeque Chicken Sandwiches. We have a great recipe, which I will share in a moment but I do want to say, if you are feeling adventurous, try making your very own BBQ sauce the day before. It will make it that much more special!

E-A-G-L-E-S! Go Birds!

Barbecued Chicken Sandwiches
From: Campbell's Kitchen
Prep: 10 minutes
Cook: 15 minutes
Serves: 4

Ingredients:

1 tablespoon butter
1 small green pepper, chopped (about 1/2 cup) (optional)
1 small onion, chopped (about 1/4 cup)
1/4 cup chopped celery
1/2 cup barbecue sauce
2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained
4 Pepperidge Farm® Farmhouse Premium White Rolls with Sesame Seeds, split and toasted

Directions:

Heat the butter in a 2-quart saucepan over medium heat. Stir the pepper, onion and celery in the saucepan and cook until they're tender.

Stir the barbecue sauce and chicken in the saucepan. Heat until the mixture is hot and bubbling. Divide the chicken mixture among the rolls.

Best, and until next time, Kaitlin!