Chicken Ranch Pizza with Bacon
A scrumptious combination of chicken, ranch dressing, bacon and shredded cheese tops a prepared pizza crust to make a quick-cooking and tasty pizza pie.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
1 package (10 ounces) prepared thin pizza crust(12-inch)
1 can (4.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained
1 cup shredded mozzarella cheese(about 4 ounces)
1 cup shredded Mexican blend cheese(about 4 ounces)
8 slices of a 16-ounce package thick-cut bacon, cooked, cooked and crumbled
2 tablespoons ranch dressing
1 package (10 ounces) prepared thin pizza crust(12-inch)
1 can (4.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained
1 cup shredded mozzarella cheese(about 4 ounces)
1 cup shredded Mexican blend cheese(about 4 ounces)
8 slices of a 16-ounce package thick-cut bacon, cooked, cooked and crumbled
2 tablespoons ranch dressing
Instructions
Heat the oven to 375°F.
Spread the soup on the pizza crust to within 1/4-inch of the edge. Top with the chicken, cheeses and bacon.
Bake for 10 minutes or until the cheese is melted and the crust is golden brown. Drizzle with the salad dressing.
Spread the soup on the pizza crust to within 1/4-inch of the edge. Top with the chicken, cheeses and bacon.
Bake for 10 minutes or until the cheese is melted and the crust is golden brown. Drizzle with the salad dressing.
Chicken Ranch Pizza with Bacon
A scrumptious combination of chicken, ranch dressing, bacon and shredded cheese tops a prepared pizza crust to make a quick-cooking and tasty pizza pie.
Directions
Print
Heat the oven to 375°F.Spread the soup on the pizza crust to within 1/4-inch of the edge. Top with the chicken, cheeses and bacon.Bake for 10 minutes or until the cheese is melted and the crust is golden brown. Drizzle with the salad dressing.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup1 package (10 ounces) prepared thin pizza crust(12-inch)1 can (4.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained1 cup shredded mozzarella cheese(about 4 ounces)1 cup shredded Mexican blend cheese(about 4 ounces)8 slices of a 16-ounce package thick-cut bacon, cooked, cooked and crumbled2 tablespoons ranch dressing
Mini Polenta Cakes with Mascarpone
This recipe for Mini Polenta Cakes with Ma...
Cornbread Chicken Pot Pie
You'll think back to simpler times when yo...
Fantastic French Toast
Ready in just 20 minutes, this version of ...
Turkey Fajita Wraps
Slow cooking is the key to the moist and ...