1 1/2 lbs. boneless, skinless chicken breasts, cut into chunks
4 cups sliced assorted vegetables, such as onions, carrots, peppers and mushrooms
2 cups 2% milk
1/4 cup flour
1 cup shredded reduced fat mozzarella cheese, divided
1 can (13.8 oz.) refrigerated pizza crust
1/4 tsp. dried Italian seasoning
Calories from Fat110
Total Fat12 g
Saturated Fat4.5 g
Trans Fat0 g
Total Carbs32 g
Dietary Fiber2 g
Vitamin C25 %
Vitamin A10 %
Melt 2 tablespoons Shedd's Spread Country Crock® Spread in large deep skillet over medium-high heat.
Season chicken, if desired with salt and pepper. Add chicken to skillet and cook until golden brown and thoroughly cooked, about 5 minutes.Remove chicken from skillet and set aside. Add remaining 2 tablespoons Spread and cook vegetables until tender, about 5 minutes.
Return chicken to skillet and stir in milk and flour. Bring to boil, stirring constantly. Reduce heat to low and cook until thick and creamy, about 3 minutes. Remove from heat and stir in 1/2 cup cheese.
Turn chicken mixture into 13 x 9-inch baking pan. Roll out pizza crust and place on top of chicken mixture. Sprinkle with Italian seasoning and remaining 1/2 cup cheese. Bake 15 minutes or until golden brown and bubbly.