Chicken and Stir-Fry Vegetable Pizza

• 1 can Campbell's Condensed Cream of Mushroom Soup
• 1 pizza crust (12-inch)
• 1 tbsp. vegetable oil
• 3 c. frozen vegetables
• .13 tsp. garlic powder
• 1 package refrigerated cooked chicken strips
• 1 c. shredded Cheddar cheese
• dried oregano leaves
• crushed red pepper

1. Spread the soup on the crust to within 1/4 inch of the edge.
2. Bake at 450 degrees F. for 5 minutes.
3. Heat the oil in a 10-inch skillet over medium heat.
4. Add the vegetables and garlic and cook until the vegetables are tender-crisp, stirring occasionally.
5. Spoon the vegetables on the pizza.
6. Top with the chicken and cheese.
7. Sprinkle with the oregano, if desired.
8. Bake for 5 minutes or until the cheese is melted.Vitamin A 105%DV, Vitamin C 17%DV, Calcium 36%DV, Iron 24%DVUsing Campbell's Condensed 98% Fat Free Cream of Mushroom Soup: Calories 669, Total Fat 23g, Saturated Fat 10g, Cholesterol 82mg, Sodium 1643mg, Total Carbohydrate 74g, Dietary Fiber 7g, Protein 41g, Vitamin A 105%DV, Vitamin C 17%DV, Calcium 38%DV, Iron 24%DV

campbells condensed cream, crust, vegetable oil, frozen vegetables, garlic powder, chicken strips, cheddar cheese, oregano, red pepper

Taken from www.delish.com/recipefinder/chicken-stir-fry-vegetable-pizza-recipe-campbells-1109 (may not work)