BBQ Chicken Flatbread
Using chicken tenders means you can cook this BBQ Chicken Flatbread recipe in no time. Simmer the chicken tenders in our sweet potato soup with a touch of barbecue sauce for fabulous smoky flavor. The shredded chicken soaks up the sauce and makes a delicious topping for flatbread. We like serving this flatbread topped with coleslaw for added flavor and crunch. Our BBQ Chicken Flatbread is an excellent source of protein and vitamin C and a good source of fiber and calcium.
Ingredients
1 pound boneless, skinless chicken breast tenders
1 can (10 1/2 ounces) Campbell's® Sweet Potato Cooking Soup
3 tablespoons barbecue sauce
2 fully-baked flatbread pizza crust
0.333 cup shredded 2% milk Cheddar cheese
2.5 cups coleslaw mix
0.25 cup plain nonfat Greek yogurt or light mayonnaise
2 tablespoons apple cider vinegar
1 can (10 1/2 ounces) Campbell's® Sweet Potato Cooking Soup
3 tablespoons barbecue sauce
2 fully-baked flatbread pizza crust
0.333 cup shredded 2% milk Cheddar cheese
2.5 cups coleslaw mix
0.25 cup plain nonfat Greek yogurt or light mayonnaise
2 tablespoons apple cider vinegar
Instructions
Season the chicken with salt and pepper, if desired. Heat the chicken, soup and barbecue sauce in a 10-inch skillet over medium-high heat to a boil. Reduce the heat to medium. Cook for 15 minutes or until the chicken is cooked through, stirring occasionally. Shred chicken using 2 forks. While the chicken is cooking, heat the oven to 425°F.
Place the flatbreads onto a baking sheet and bake for 5 minutes or until crisp. Divide the chicken mixture among the flatbreads and sprinkle with the cheese.
Bake for 5 minutes or until the cheese is melted. While the flatbread is baking, place the coleslaw mix into a medium bowl. Add the yogurt and vinegar and toss to coat. Season with salt and pepper to taste. The slaw mixture can be served as a side dish or as a topping for the flatbread.
Place the flatbreads onto a baking sheet and bake for 5 minutes or until crisp. Divide the chicken mixture among the flatbreads and sprinkle with the cheese.
Bake for 5 minutes or until the cheese is melted. While the flatbread is baking, place the coleslaw mix into a medium bowl. Add the yogurt and vinegar and toss to coat. Season with salt and pepper to taste. The slaw mixture can be served as a side dish or as a topping for the flatbread.
BBQ Chicken Flatbread
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Using chicken tenders means you can cook this BBQ Chicken Flatbread recipe in no time. Simmer the chicken tenders in our sweet potato soup with a touch of barbecue sauce for fabulous smoky flavor. The shredded chicken soaks up the sauce and makes a delicious topping for flatbread. We like serving this flatbread topped with coleslaw for added flavor and crunch. Our BBQ Chicken Flatbread is an excellent source of protein and vitamin C and a good source of fiber and calcium.
Instructions
Season the chicken with salt and pepper, if desired. Heat the chicken, soup and barbecue sauce in a 10-inch skillet over medium-high heat to a boil. Reduce the heat to medium. Cook for 15 minutes or until the chicken is cooked through, stirring occasionally. Shred chicken using 2 forks. While the chicken is cooking, heat the oven to 425°F.Place the flatbreads onto a baking sheet and bake for 5 minutes or until crisp. Divide the chicken mixture among the flatbreads and sprinkle with the cheese.Bake for 5 minutes or until the cheese is melted. While the flatbread is baking, place the coleslaw mix into a medium bowl. Add the yogurt and vinegar and toss to coat. Season with salt and pepper to taste. The slaw mixture can be served as a side dish or as a topping for the flatbread.
Ingredients
1 pound boneless, skinless chicken breast tenders1 can (10 1/2 ounces) Campbell's® Sweet Potato Cooking Soup3 tablespoons barbecue sauce2 fully-baked flatbread pizza crust0.333 cup shredded 2% milk Cheddar cheese2.5 cups coleslaw mix0.25 cup plain nonfat Greek yogurt or light mayonnaise2 tablespoons apple cider vinegar
