1
cup French-fried onions, crumbled (from 2.8 oz can)
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Steps
1
Heat oven to 425°F. Spray 15x10-inch dark or nonstick pan with sides with Crisco® Original No-Stick Cooking Spray. Unroll dough in pan; press dough to edges of pan. Bake 7 to 9 minutes or until light golden brown.
2
Meanwhile, microwave frozen spinach as directed on box; squeeze dry with paper towels. Set aside. In medium bowl, beat eggs, 1 tablespoon of the Alfredo sauce and 1 tablespoon water with wire whisk until well blended. Heat 10-inch nonstick skillet over medium heat. Add egg mixture; cook until set but still moist, stirring occasionally. Set aside.
3
Spread remaining 1/2 cup Alfredo sauce over partially baked crust. Top with eggs, chicken, spinach, cheese and onions. Bake 6 to 10 minutes longer or until crust is golden brown.
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