3
cups chopped cooked grilled chicken breast (12 oz)
2
cups shredded Mexican cheese blend (8 oz)
1 1/2
cups pico de gallo salsa
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Steps
1
Heat oven to 400°F. Brush 15x10-inch pan with sides with1 tablespoon of the olive oil. Unroll dough in pan; press to edges of pan. Brush dough with remaining 1 tablespoon olive oil. Bake 10 minutes or until golden brown.
2
Meanwhile, in medium bowl, beat cream cheese and salsa verde with electric mixer on medium speed until creamy. Stir in chicken. Spread chicken mixture over partially baked crust. Sprinkle with cheese.
3
Bake 9 to 11 minutes longer or until cheese is melted. Remove from oven; top with pico de gallo.
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Pico de gallo salsa is a fresh salsa which has not been cooked. You can find it in the refrigerator section in your grocery store.
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