Subject: Campbell's Pan Roasted Chicken & Vegetable Pizza
From: Unicorn (unicorn@indenial.com)
Date: Sat Mar 24 2001 - 03:18:53 EST
Food for Thought:
Believe it or not, Americans eat 75 acres of pizza a day. (Boyd Matson)
Recipe of the Day:
Campbell's Cream of Mushroom Soup brings a delicious new taste and
preparation ease to home-cooked pizza. Try it
tonight!
Campbell's Pan Roasted Chicken & Vegetable Pizza
To see this recipe, visit:
http://www.campbellkitchen.com/getrecipe.cfm?RID=1750
Prep/Cook Time: 25 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:
Monterey Jack is a semi-soft mild cow's milk cheese that originated in
California. When Parmesan was in short
supply during World War II, west coast Italian-Americans used a dry
version of Monterey Jack as a substitute.
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