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Source: Campbell's Recipes
Tagged With: 4 servings (2 slices each)
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?
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Serves: 4 servings (2 slices each)
Prep Time: 30 minutes
Cook Time: 12 minutes
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Vegetable cooking spray
3/4 pound skinless, boneless chicken breast, cubed
3 cups cut-up vegetables *
1/8 teaspoon garlic powder or 1 small clove garlic, minced
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 prepared pizza crust (12-inch)
1 cup shredded Monterey Jack cheese (about 4 ounces)

Heat the oven to 450°F.

Spray a 10-inch skillet with the 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.

Nutritional Values per Serving using Campbell's® Condensed Cream of Chicken Soup: Calories 616, Total Fat 24g, Saturated Fat 8g, Cholesterol 85mg, Sodium 1327mg, Total Carbohydrate 63g, Dietary Fiber 4g, Protein 38g, Vitamin A 25%DV, Vitamin C 31%DV, Calcium 23%DV, Iron 6%DV

Nutritional Values per Serving using Campbell's® Condensed 98% Fat Free Cream of Chicken Soup: Calories 585, Total Fat 21g, Saturated Fat 7g, Cholesterol 85mg, Sodium 1155mg, Total Carbohydrate 63g, Dietary Fiber 4g, Protein 37g, Vitamin A 26%DV, Vitamin C 31%DV, Calcium 23%DV, Iron 6%DV

Tip: *Use a combination of sliced zucchini, red or green pepper strips and thinly sliced onion.

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