Step 1

Preheat oven to 400°F and prepare a 9 x 13-inch baking dish with cooking spray.

TIP

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: Nutritional information reflects recipe prepared with PERDUE® Chicken Breast Nuggets.

Step 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.

Step 3

Add the pizza sauce and the Italian seasonings. Cook for an additional 5 minutes, until slightly thickened.

Step 4

Remove skillet from heat and stir in the nuggets.

Step 5

Spoon chicken mixture into the prepared baking dish.

Step 6

Top casserole with shredded mozzarella.

Step 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.

Step 8

Bake for 20 to 25 minutes, until the pizza dough strips are browned and the filling is bubbly.