Subject: Campbell's Pan Roasted Chicken & Vegetable Pizza
From: Unicorn (unicorn@indenial.com)
Date: Thu Oct 18 2001 - 16:51:23 EDT
Food for Thought:
Nothing in life is so hard that you can't make it easier by the way you
take it. (Ellen
Glasgow)
Recipe of the Day:
Pizza is a family-pleasing meal, and it's sure to be mom-pleasing when
made with fresh,
wholesome ingredients and the goodness of Campbell's Cream of Mushroom
Soup.
Campbell's Pan Roasted Chicken & Vegetable Pizza
To see this recipe, visit:
http://www.campbellkitchen.com/getrecipe.cfm?RID=1750
Prep/Cook Time: 25 min.
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:
To cut slices, use a sharp pizza wheel and start at the center of the
pizza and cut outward.
This archive was generated by hypermail 2b28 : Thu Nov 01 2001 - 00:00:01 EST