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Pan Roasted Chicken & Vegetable Pizza

Pan Roasted Chicken & Vegetable Pizza

5
(1)

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?

serves 4 people

Ingredients

cost per recipe: $8.04

The price is determined by the national average.

  • 3/4

    pound skinless, boneless chicken breast halves, cubed

  • 1

    cup sliced zucchini

  • 1

    cup sliced green pepper or red bell pepper

  • 1

    cup sliced onion

  • 1/8

    teaspoon garlic powder or 1 small clove garlic, minced

  • 1

    can Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

  • 1

    prepared pizza crust (12-inch)

  • 1

    cup shredded Monterey Jack cheese (about 4 ounces)

view nutrition info

How to Make It

Step 1

Heat the oven to 450°F.

Step 2

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.

Step 3

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.

Step 4

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.

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Made With
Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

BUY NOW
Campbell's® Condensed Cream of Chicken Soup

Campbell's® Condensed Cream of Chicken Soup

BUY NOW

Ratings & Reviews

(1)
  • slbjmoore

    March 31, 2009

    Pan Roasted Chicken & Vegetable Pizza

    An easy to prepare and delightful change of pace.

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