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Chicken Taco Stew in Bread Bowls

  • 3servings
  • 35minutes
  • 620calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H, E
MineralsZinc, Copper, Fluorine, Chromium, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 can (11 oz) Pillsbury® refrigerated crusty French loaf

  2. 1 package (6 oz) refrigerated cooked Southwest-flavor chicken breast strips, coarsely chopped

  3. 1 can (15 oz) Progresso® dark red kidney beans, drained, rinsed

  4. 1 can (10 oz) diced tomatoes and green chiles, undrained

  5. 1 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn

  6. 1 cup Progresso® chicken broth (from 32-oz carton)

  7. 1 tablespoon cornstarch

  8. 1/2 cup shredded Cheddar cheese (2 oz)

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Spray cookie sheet with cooking spray. Cut dough into 3 equal pieces. Shape each into a ball, placing seam at bottom so dough is smooth on top. Place dough balls, seam sides down, on cookie sheet.

  2. Bake 18 to 22 minutes or until golden brown. Cool 5 minutes.

  3. Meanwhile, in 2-quart saucepan, mix remaining ingredients except cheese. Cook over medium heat, stirring occasionally, until mixture boils and thickens.

  4. Cut top off each bread loaf. Lightly press center of bread down to form bowls. Place each bread bowl in individual shallow soup plate. Spoon about 1 cup stew into each bread bowl. Sprinkle with cheese. Place top of each bread bowl next to filled bowl.

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