||Pre-heat oven to 400F and prepare a 9 x 13-inch baking dish with cooking spray.
TIP: If you can't find refrigerated pizza dough, use a tube of refrigerated bread sticks.
For a tasty twist, replace pizza sauce with jarred pesto or Alfredo sauce.
Want more veggies? Toss is drained artichokes, sun-dried tomatoes or olives.
Note: Nutritionals reflect recipe prepared with PERDUE Chicken Breast Nuggets.
||Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the garlic and cook for 30 seconds. Add the bag of mixed vegetables and cook for 5 minutes.
||Add the pizza sauce and the Italian seasonings. Cook for an additional 5 minutes, until slightly thickened.
||Remove skillet from heat and stir in the nuggets.
||Spoon chicken mixture into the prepared baking dish.
||Top casserole with shredded mozzarella.
||Arrange pizza dough strips on top in a criss-cross pattern. Brush dough with the remaining 2 tablespoons of olive oil and sprinkle with Parmesan cheese.
||Bake for 20-25 minutes, until the pizza dough strips are browned and the filling is bubbly.