Subject: Campbell's Pan Roasted Chicken & Vegetable Pizza
From: Unicorn (unicorn@indenial.com)
Date: Mon Jun 12 2000 - 15:41:04 EDT
Food for Thought:
People seldom see the halting and painful steps by which the most
insignificant success is achieved.
(Annie Sullivan)
Recipe of the Day:
A savory blend of Campbell's Cream of Mushroom Soup, chicken and
vegetables tops a pizza with
perfection!
Campbell's Pan Roasted Chicken & Vegetable Pizza
Prep Time: 20 minutes
Cook Time: 12 minutes
3/4 lb. boneless chicken breasts, cubed
3 cups cut-up vegetables*
1/8 tsp. garlic powder or 1 clove garlic, minced
1 can (10 3/4 oz.) Campbell's Cream of Mushroom or 98% Fat Free Cream of
Mushroom Soup
1 Italian bread shell (12")
1 cup shredded Monterey Jack cheese
SPRAY skillet with vegetable cooking spray and heat 1 min. Add chicken
and cook until browned,
stirring often. Remove chicken.
ADD vegetables and garlic and cook until tender-crisp. Add soup and
return chicken to pan. Heat
through.
SPREAD chicken mixture over shell to within 1/4" of edge. Top with
cheese. Bake at 450°F. for 12 min.
or until cheese is melted. Serves 4.
*Use a combination of sliced zucchini, red or green pepper strips and
thinly sliced onion.
Shopping List:
1 can (10 3/4 oz.) Campbell's Cream of Mushroom or 98% Fat Free Cream of
Mushroom Soup
3/4 lb. boneless chicken breasts
Shredded Monterey Jack cheese
Italian bread shell (12")
Zucchini
Red or green pepper
Onion
Garlic powder or 1 clove garlic
Kitchen Clip:
Save preparation time by purchasing cut vegetables from your supermarket
salad bar and packaged
shredded cheese from the dairy case. Half an 8 oz. package will provide
the 1 cup needed for this
recipe.
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