Cheesy Chicken & Broccoli Squares

1 pkg (13.8 oz/283 g) refrigerated pizza crust 2 tbsp (30 mL) light mayonnaise 2 tsp (10 mL) Dijon mustard ½ medium red bell pepper ½ small onion 1½ cups (375 mL) diced cooked chicken breast 1½ cups (375 mL) frozen chopped broccoli, thawed 8 oz (250 g) Swiss cheese (2 cups/500 mL grated), divided

1. Preheat oven to 400°F (200°C). Lightly brush Large Bar Pan with oil using Chef’s Silicone Basting Brush. Unroll pizza crust onto pan and press to edges. Bake on lowest rack of oven 15-18 minutes or until top is golden brown.

2. Meanwhile, mix mayonnaise and mustard in Classic Batter Bowl with Small Mix ‘N Scraper®.

3. Cut bell pepper and onion into small chunks with Utility Knife. Process in Manual Food Processor until coarsely chopped. Add onion/bell pepper mixture, chicken and broccoli to batter bowl.

4. Using Microplane® Adjustable Coarse Grater, grate cheese. Add half of the cheese to batter bowl; mix well. Microwave chicken mixture, uncovered, on HIGH 2-3 minutes or until hot, stirring once halfway through cooking.

5. Remove pan from oven to Stackable Cooling Rack. Immediately sprinkle crust with remaining cheese.

6. Top crust with chicken mixture; spread to edges. Using Pizza Cutter, cut into 16 squares. Serve with Mini Nylon Serving Spatula.

Serves 8

U.S. Nutrients per serving (2 squares): Calories 300, Total Fat 12 g, Saturated Fat 6 g, Cholesterol 50 mg, Sodium 510 mg, Carbohydrate 28 g, Fiber 2 g, Protein 20 g

Cook’s Tips: 1 tbsp (15 mL) Dijon Mustard Rub can be substituted for the Dijon mustard.

8 oz (250 g) thickly sliced, low-sodium smoked deli ham or turkey, diced into ¼-in. (6-mm) pieces, can be substituted for the chicken.

This recipe can also be made in the Shallow Baker. (Follow directions as written.)