Chicken Taco Stew in Bread Bowls

(7)
  4 reviews
  • 35|min prep time
  • 35|min total time
  • 8 ingredients
  • 3 servings

1
can (11 oz) Pillsbury™ refrigerated crusty French loaf
1
package (6 oz) refrigerated cooked Southwest-flavor chicken breast strips, coarsely chopped
1
can (15 oz) Progresso™ dark red kidney beans, drained, rinsed
1
can (10 oz) diced tomatoes and green chiles, undrained
1
cup Green Giant™ Steamers™ Niblets® frozen corn
1
cup Progresso™ chicken broth (from 32-oz carton)
1
tablespoon cornstarch
1/2
cup shredded Cheddar cheese (2 oz)

Directions

  1. 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. 2 Bake 18 to 22 minutes or until golden brown. Cool 5 minutes.
  3. 3 Meanwhile, in 2-quart saucepan, mix remaining ingredients except cheese. Cook over medium heat, stirring occasionally, until mixture boils and thickens.
  4. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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