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BBQ Chicken Flatbread

BBQ Chicken Flatbread

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Using chicken tenders means you can cook this BBQ Chicken Flatbread recipe in no time.   Simmer the chicken tenders in our sweet potato soup with a touch of barbecue sauce for fabulous smoky flavor.  The shredded chicken soaks up the sauce and makes a delicious topping for flatbread.  We like serving this flatbread topped with coleslaw for added flavor and crunch.  Our BBQ Chicken Flatbread is an excellent source of protein and vitamin C and a good source of fiber and calcium.

serves 4 people

Ingredients

  • 1

    pound boneless, skinless chicken breast tenders

  • 1

    can (10 1/2 ounces) Campbell's® Sweet Potato Cooking Soup

  • 3

    tablespoons barbecue sauce

  • 2

    fully-baked flatbread pizza crust

  • 1/3

    cup shredded 2% milk Cheddar cheese

  • 2 1/2

    cups coleslaw mix

  • 1/4

    cup plain nonfat Greek yogurt or light mayonnaise

  • 2

    tablespoons apple cider vinegar

view nutrition info

How to Make It

Season the chicken with salt and pepper, if desired.  Heat the chicken, soup and barbecue sauce in a 10-inch skillet over medium-high heat to a boil.  Reduce the heat to medium.  Cook for 15 minutes or until the chicken is cooked through, stirring occasionally.  Shred chicken using 2 forks.  While the chicken is cooking, heat the oven to 425°F. Place the flatbreads onto a baking sheet and bake for 5 minutes or until crisp.  Divide the chicken mixture among the flatbreads and sprinkle with the cheese. Bake for 5 minutes or until the cheese is melted. While the flatbread is baking, place the coleslaw mix into a medium bowl.  Add the yogurt and vinegar and toss to coat.  Season with salt and pepper to taste.  The slaw mixture can be served as a side dish or as a topping for the flatbread.
Step 1

Season the chicken with salt and pepper, if desired.  Heat the chicken, soup and barbecue sauce in a 10-inch skillet over medium-high heat to a boil.  Reduce the heat to medium.  Cook for 15 minutes or until the chicken is cooked through, stirring occasionally.  Shred chicken using 2 forks.  While the chicken is cooking, heat the oven to 425°F.

Step 2

Place the flatbreads onto a baking sheet and bake for 5 minutes or until crisp.  Divide the chicken mixture among the flatbreads and sprinkle with the cheese.

Step 3

Bake for 5 minutes or until the cheese is melted. While the flatbread is baking, place the coleslaw mix into a medium bowl.  Add the yogurt and vinegar and toss to coat.  Season with salt and pepper to taste.  The slaw mixture can be served as a side dish or as a topping for the flatbread.

Recipe Tips

  • Ingredient Note: Flatbreads, fully-baked pizza crusts or naan will all work in this recipe.
  • Time-Saving Tip: If you're using a nonstick skillet, you will need to remove the chicken to a work surface and shred using 2 forks (the forks might scratch a nonstick surface).
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Made With
(10 1/2 ounces) Campbell's® Sweet Potato Cooking Soup

(10 1/2 ounces) Campbell's® Sweet Potato Cooking Soup

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