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.
pound boneless, skinless chicken breast tenders
can (10 1/2 ounces) Campbell's® Sweet Potato Cooking Soup
tablespoons barbecue sauce
fully-baked flatbread pizza crust
cup shredded 2% milk Cheddar cheese
cups coleslaw mix
cup plain nonfat Greek yogurt or light mayonnaise
tablespoons apple cider vinegar
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.