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Santa Fe Chicken Bread Bowls

(65)
  16 reviews
  • 30 min prep time
  • total time
  • 14 ingredients
  • 6 servings
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Bread bowls come easy with refrigerated dough. And here's a great tasty filling!

Bake-Off® Contest 40, 2002
Maureen Gill
Garfield Heights, Ohio

Ingredients

2
(11-oz.) cans Pillsbury™ Refrigerated Crusty French Loaf
1
tablespoon olive or vegetable oil
2
boneless skinless chicken breast halves, cut into 1/2-inch pieces
1
red bell pepper, chopped
1/4
cup chopped red onion
1
(16-oz.) can chili beans, drained
1
(11-oz.) can Green Giant™ SteamCrisp® Super Sweet Yellow and White Corn, drained
1
(10-oz.) can Old El Paso™ Red Enchilada Sauce
3/4
cup sour cream
1/2
cup ketchup
1
(1-oz.) pkg. Old El Paso™ Taco Seasoning Mix
1
tablespoon dried parsley flakes
1
teaspoon dried basil leaves
2
oz. (1/2 cup) shredded Cheddar cheese, if desired

Steps

  • 1 Heat oven to 350°F. Spray cookie sheet with nonstick cooking spray. Remove dough from cans. Cut each loaf into 3 pieces; shape each into ball, placing seam at bottom so dough is smooth on top. Place dough balls, seam side down, on sprayed cookie sheet. Bake at 350°F. for 22 to 26 minutes or until golden brown.
  • 2 Meanwhile, heat oil in large saucepan over medium-high heat until hot. Add chicken, bell pepper and onion; cook 5 to 7 minutes or until chicken is no longer pink in center, stirring occasionally.
  • 3 Add all remaining ingredients except cheese; mix well. Bring to a boil. Reduce heat to medium-low; simmer 7 minutes or until thoroughly heated, stirring occasionally.
  • 4 With sharp knife, cut small portion off top of each loaf. Lightly press center of bread down to form bowls. Place each bread bowl on individual serving plate. Spoon about 1 cup chicken mixture into each. Sprinkle evenly with cheese. Place top of each bread bowl next to filled bread bowl.
  • 1 Heat oven to 350°F. Spray cookie sheet with nonstick cooking spray. Remove dough from cans. Cut each loaf into 3 pieces; shape each into ball, placing seam at bottom so dough is smooth on top. Place dough balls, seam side down, on sprayed cookie sheet. Bake at 350°F. for 22 to 26 minutes or until golden brown.
  • 2 Meanwhile, heat oil in large saucepan over medium-high heat until hot. Add chicken, bell pepper and onion; cook 5 to 7 minutes or until chicken is no longer pink in center, stirring occasionally.
  • 3 Add all remaining ingredients except cheese; mix well. Bring to a boil. Reduce heat to medium-low; simmer 7 minutes or until thoroughly heated, stirring occasionally.
  • 4 With sharp knife, cut small portion off top of each loaf. Lightly press center of bread down to form bowls. Place each bread bowl on individual serving plate. Spoon about 1 cup chicken mixture into each. Sprinkle evenly with cheese. Place top of each bread bowl next to filled bread bowl.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/6 of Recipe
Calories
590
(
Calories from Fat
160),
% Daily Value
Total Fat
18g
18%
(Saturated Fat
8g,
8%
),
Cholesterol
50mg
50%;
Sodium
1960mg
1960%;
Total Carbohydrate
78g
78%
(Dietary Fiber
7g
7%
  Sugars
14g
14%
),
Protein
26g
26%
;
% Daily Value*:
Vitamin A
35%;
Vitamin C
35%;
Calcium
20%;
Iron
30%;
Exchanges:
4 Starch; 1 Fruit; 2 Very Lean Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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