Pan Roasted Chicken & Vegetable Pizza

Campbell's Pan Roasted Chicken & Vegetable Pizza Recipe

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?

At a glance


30 min.


42 min.



Servings: 2 slices each

Bake: 12 min.

Made With

  • Campbell's® Condensed Cream of Chicken Soup

    Campbell's® Condensed Cream of Chicken Soup

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What You'll Need

Vegetable cooking spray
3/4 pound skinless, boneless chicken breasts, 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)

How to Make It

  • 1

    Heat the oven to 450°F.

  • 2

    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.

  • 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.

  • 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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Recipe Nutritional Information

Made With

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


616 585


24g 21g


8g 7g


85mg 85mg


1327mg 1155mg


63g 63g


4g 4g


38g 37g


25%DV 26%DV


31%DV 31%DV


23%DV 23%DV


6%DV 6%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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