1. Arrange chicken in a single layer on a sheet pan coated with non-stick cooking spray. Bake at 350°F for 25 minutes. Let stand. Cut cooked chicken into 1/4-inch slices. Reserve.
CCP: Hold for hot service at 140°F or higher until needed.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
2. While chicken is baking, arrange onions and peppers in a single layer on a sheet pan coated with non-stick cooking spray. Roast at 350°F for 15-20 minutes, or until lightly browned. Reserve.
CCP: Hold for hot service at 140°F or higher until needed.
3. In a soup pot, bring Campbell’s® Culinary Reserve® Reduced Sodium Tomato Basil Soup and water to a boil. Slowly whisk in the polenta and salt until well combined. Reduce heat to low and cook for 5 minutes, stirring continuously.
CCP: Hold for hot service at 140°F or higher until needed.
4. Coat (2) 4-inch half hotel pans with non-stick cooking spray. Evenly distribute and spread polenta mixture between both pans. Cover directly with plastic film and allow to cool.
5. Remove plastic film. Evenly top with the following ingredients and bake at 350°F for 15 minutes, or until cheese is melted.
- cooked chicken
- half the mozzarella cheese (2 cups)
- cooked peppers and onions
- olives and pepperoni
- remaining mozzarella cheese (2 cups)
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
6. Cut each half pan into 12 pieces (3x4), for a total of 24 servings.
7. To serve, portion 1 piece onto a serving plate. Serve immediately.
