Santa Fe Chicken Bread Bowls

Bread bowls come easy with refrigerated dough. And here's a great tasty filling!

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Servings 6

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( 67 ) Ratings

67 Ratings

5 Stars 18%

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Member Reviews ( 17 )

78d30638-6c4c-4206-bad1-95c1a468d50a

Bake-Off® Contest 40, 2002

Maureen Gill

Garfield Heights, Ohio

ingredients 14
Prep Time 30 min
Total Time 0 min

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

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Directions

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.

Review & Comments

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Spitfiresprite

report Posted Mar. 11, 2013 10:07 PM

LOVE THIS!! Although I tweaked the recipe and added black beans, green and yellow bell pepper... and didn't use the ketchup or sour cream.

sllz

report Posted Dec. 18, 2012 1:10 PM

We preferred the Santa Fe chicken over rice with the bread on the side.

gwashington1961

report Posted Aug. 31, 2012 3:03 PM

Use this recipe for "Santa Fe Chicken Bread Bowls". You will enjoy using the Bread Bowls to hold soups, chili, stews, favorite dips (ie: Chili Con Queso, Onion Dip, Pepsi Reuben Salsa, Green Onion Dip, Knorr Onion & Spring Garden Vegetable Spinach Dip, etc.) You will find yourself using this incredible bowl to make dozens of fabulous dinners! Enjoy!!! :-)

Beaner723

report Posted Apr. 21, 2011 3:21 PM

Use cooked diced chicken to save time!

alynsen

report Posted Feb. 7, 2011 1:13 PM

If your grocery store doesn't carry the Crusty French Loaf (I've had trouble finding it on occasion), I've found the Pillsbury Pizza Dough works as a viable substitute - just knead it really well and roll it into a ball.