Beer Can Chicken
115 MIN
| 1 | pkg. PERDUE® SIMPLY SMART® Lightly Breaded Chicken Chunks (24 oz.), Frozen |
| 4 | tbsp olive oil |
| 2 | cloves garlic, chopped |
| 1 | bag frozen mixed vegetables (11 ounces) |
| 1 | jar low sodium pizza or spaghetti sauce (24 ounces) |
| 1 | tsp dried Italian seasoning |
| 1 | cup low fat mozzarella cheese, shredded |
| 1 | tube refrigerated pizza dough, cut into strips |
| 1/4 | cup Parmesan cheese, grated |
| 1 |
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. |
| 2 | 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. |
| 3 | Add the pizza sauce and the Italian seasonings. Cook for an additional 5 minutes, until slightly thickened. |
| 4 | Remove skillet from heat and stir in the nuggets. |
| 5 | Spoon chicken mixture into the prepared baking dish. |
| 6 | Top casserole with shredded mozzarella. |
| 7 | 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. |
| 8 | Bake for 20-25 minutes, until the pizza dough strips are browned and the filling is bubbly. |
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