- 10 3/4 oz Cream of Mushroom Soup
- 12-inch bread shell
- 1 tablespoon oil
- 3 cups vegetables of your choice; sliced
- 10 oz cooked chicken strips
- 1 cup mozzarella cheese cheese; shredded
- Oregano to taste
- Spread the soup over the bread shell. Bake 5 minutes at 450º Heat the oil in a skillet. Add the vegetables and cook until tender.
- Spoon the vegetables on the bread shell. Top with the chicken strips and mozzarella cheese. Sprinkle with the oregano.
- Bake for 5 minutes.
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