"A scrumptious combination of chicken, ranch dressing, bacon and shredded cheese tops a prepared pizza crust to make a quick-cooking and tasty pizza pie." — Campbell's Kitchen
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1 (10.75 ounce) can
Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 (12 inch)
prepared thin pizza crust
1 (4.5 ounce) can
Swanson® Premium Chunk Chicken Breast in Water, drained
shredded mozzarella cheese
shredded Mexican cheese blend
bacon, cooked and crumbled
ranch salad dressing
I actually used this as a base recipe, with very few additions or tweaks. My family loved it! thanks for a wonderful Pizza! We definitely needed a change from the homemade boring peperoni pizza's! I sprinkled Garlic powder on the dough...(next layer). I added 2 tbsp water to the soup and stirred until creamy..once on I added 1/2 cup Parmesan..(next layer). I used some raw chicken tenders I had and sauteed them with some onion and mushroom and sprinkled that mixture on top. I then added bacon bits and shredded cheese. let it cook for the called for time, removed it drizzled it with ranch dressing(add 2 tsp milk to thin it out a bit)..put back in the oven for 7 min. Then serve.
I make gourmet home pizzas often, family pizza/movie nights, and I did not care for this at all. I thought the soup as a sauce would be an interesting twist, but the flavor of SOUP was way too strong and just plain wrong on a pizza. Chicken bacon ranch, fine...soup? canned chicken? I'll stick with my ranch sauce base. Pass on this one!!!!
Excellent. I too used my own home made crust with seasonings and parm. cheese added to it. I also sauted sliced portabella mushrooms in 2 tbs margarine with 2 cloves of Garlic. I took one cut up chicken breast and cooked that in 2 tbs margarine and 2 cloves of garlic (we love garlic). I used a mexican blend of cheese, more parmesan cheese and aprox 1/2 tsp dried baisl. The portabellas added an excellent flavoring to this pizza!
OMG! This was sooo good! I have been looking for this recipe for a long time and this is it. I made it just like the recipes calls for. I used a Pillsbury pizza dough and followed the cooking instructions for the dough which was 13 minutes @ 425 degrees. At 10 minutes I pulled it out and drizzled the ranch dressing on it (home made ranch dressing) and then put it back in for the last 3 minutes. Yummm....my family loved it. Definitely will be making it again. The combination of the soup, the chicken, the bacon, cheese and ranch dressing is so incredible. You have to try it.
Made this last night. I used Boboli pizza crust, cooked for about 5-6 minutes and then added layers. The only thing I would change is to use a low sodium soup next time. With the soup and the bacon, the three of us thought it was too salty. Otherwise, it's definitely a favorite I'll make again!
Tastes like soup on a crust. Can't taste the cheese at all and the bacon is barely noticeable. I'll try a different recipe next time. Boo.
This pizza was amazing!!!! I added a little extra cheese than suggested. I used the mozza-cheddar blend as well. Other than that....this recipe is a definite keeper!!
This recipe was great! I pan fried the chicken in some garlic and mixed it with some pesto and basil. Instead of mozzarella and mexican cheeses, I used a blend from Kraft called Italian. The whole pizza was excellent.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Ranch Pizza with Bacon
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 284
This one-pot Mexican classic is easy and packed with flavor.
This dish is delicious, and so easy with Campbell's® Cream of Mushroom Soup.
Chicken broth and stock are heavy hitters for your holiday feast.