Sam's Weeknight BBQ Chicken Flatbread
A protein-packed chicken and cottage cheese flatbread gets a smoky BBQ finish in 35 minutes.
Prep: 10 · Cook: 25 · Total: 35 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (174 reviews)
INSPIRED BY
Campbell's — Campbell's official recipe archive (website)
Adapted from the official Campbell's high protein chicken and cottage cheese flatbread, with a BBQ topping, cheddar, corn, and peppers for a more complete family dinner.
Story
When my part-time shift ends close to dinnertime, I need a meal that feels a little fun but still behaves on a weeknight. I adapted the official [Campbell's](https://www.campbells.com/swanson/recipes/high-protein-chicken-cottage-cheese-flatbread/) chicken and cottage cheese flatbread with cheddar, corn, bell pepper, and a smoky BBQ finish. My kindergartner likes a plain corner, while y'all can add avocado and pickled jalapenos to the grown-up pieces.
By sam
Ingredients
- 1 can Swanson Premium White Chicken, drained
- 1 large egg
- 1 cup small-curd cottage cheese
- 1/2 cup shredded sharp cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon kosher salt
- 1/4 cup corn kernels
- 1/4 cup finely diced green bell pepper
- 1/4 cup barbecue sauce
- 1/2 avocado, thinly sliced
- 2 scallions, thinly sliced
- 2 tablespoons pickled jalapeno slices, optional
Instructions
- Heat the oven to 400 F and line a rimmed baking sheet with parchment paper.
- Spread the drained chicken on the sheet, break it into small pieces with a fork, and bake for 8 minutes to dry it slightly, then cool for 2 minutes.
- Transfer the chicken to a bowl and stir in the egg, cottage cheese, cheddar, garlic powder, smoked paprika, and salt until evenly combined.
- Press the mixture into a 10 by 6-inch rectangle on fresh parchment, scatter the corn and bell pepper over it, and bake for 17 minutes until lightly browned and set.
- Let the flatbread rest for 5 minutes, cut it into four pieces, and brush each piece with barbecue sauce.
- Top with avocado, scallions, and pickled jalapenos if using, then serve warm.
Chef Tips
- Pat the canned chicken dry so the base browns instead of steaming.
- Use mild barbecue sauce and skip the jalapenos for younger eaters.
- Let the base rest before cutting so the slices hold together.
- Leftover pieces reheat well in a toaster oven at 350 F for 5 minutes.
Cook's Notes
- Dry the chicken before mixing the base.
- Use fresh parchment for easy release.
- Rest before slicing.
- Add spicy toppings after setting aside a kid portion.