Pan Roasted Chicken & Vegetable Pizza
Set aside the tomato sauce and mozzarella for this deliciously different pizza pie. It features chicken, vegetables and lots of melted Monterey Jack cheese...doesn't that sound good?
Ingredients
0.75 pound skinless, boneless chicken breast halves, cubed
1 cup sliced zucchini
1 cup sliced green pepper or red bell pepper
1 cup sliced onion
0.125 teaspoon garlic powder or 1 small clove garlic, minced
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
1 prepared pizza crust (12-inch)
1 cup shredded Monterey Jack cheese (about 4 ounces)
1 cup sliced zucchini
1 cup sliced green pepper or red bell pepper
1 cup sliced onion
0.125 teaspoon garlic powder or 1 small clove garlic, minced
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
1 prepared pizza crust (12-inch)
1 cup shredded Monterey Jack cheese (about 4 ounces)
Instructions
Heat the oven to 450°F.
Spray a 10-inch skillet with vegetable cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook until it's well browned, stirring often. Remove the chicken from the skillet.
Add the vegetables and garlic and cook until they're tender-crisp. Stir the soup in the skillet. Return the chicken to skillet and heat through.
Spread the chicken mixture over the crust to within 1/4-inch of the edge. Top with the cheese. Bake for 12 minutes or until the cheese melts. Cut the pizza into 8 slices.
Spray a 10-inch skillet with vegetable cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook until it's well browned, stirring often. Remove the chicken from the skillet.
Add the vegetables and garlic and cook until they're tender-crisp. Stir the soup in the skillet. Return the chicken to skillet and heat through.
Spread the chicken mixture over the crust to within 1/4-inch of the edge. Top with the cheese. Bake for 12 minutes or until the cheese melts. Cut the pizza into 8 slices.
Pan Roasted Chicken & Vegetable Pizza
Set aside the tomato sauce and mozzarella for this deliciously different pizza pie. It features chicken, vegetables and lots of melted Monterey Jack cheese...doesn't that sound good?
Directions
Print
Heat the oven to 450°F.Spray a 10-inch skillet with vegetable cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook until it's well browned, stirring often. Remove the chicken from the skillet.Add the vegetables and garlic and cook until they're tender-crisp. Stir the soup in the skillet. Return the chicken to skillet and heat through.Spread the chicken mixture over the crust to within 1/4-inch of the edge. Top with the cheese. Bake for 12 minutes or until the cheese melts. Cut the pizza into 8 slices.
Ingredients
0.75 pound skinless, boneless chicken breast halves, cubed1 cup sliced zucchini1 cup sliced green pepper or red bell pepper1 cup sliced onion0.125 teaspoon garlic powder or 1 small clove garlic, minced1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup1 prepared pizza crust (12-inch)1 cup shredded Monterey Jack cheese (about 4 ounces)
Slow Cooker Chicken and Dumplings
Enjoy the succulent taste of juicy chicken...
Italian Chicken Skillet with Spinac...
This recipe for Italian Chicken Skillet wi...
Grilled Chicken & Orange Salad
Salad for a main course? You bet...just ...
Santa Fe Chicken & Stuffing
Stuffing lovers will rejoice when you serv...