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Chicken Taco Stew in Bread Bowls

Prep 35 min
Total 35 min
Ingredients 8
Servings 3

Relish a Mexican dinner with this delicious chicken stew that features Giant® Niblets® corn and Progresso® beans. Served in bread bowls made with Pillsbury® French loaf. MORE+ LESS-

By Pillsbury Kitchens

September 14, 2012

Ingredients

can (11 oz) Pillsbury™ refrigerated crusty French loaf

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

can (15 oz) Progresso™ dark red kidney beans, drained, rinsed

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

cup frozen corn

cup Progresso™ chicken broth (from 32-oz carton)

tablespoon cornstarch

1/2

cup shredded Cheddar cheese (2 oz)

Steps

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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.

Expert Tips

At the grocery store, check the Mexican-foods aisle for the 10-ounce can of tomatoes and green chiles.
Fresh, home-baked bread needs to cool before it is sliced. Let these bread bowls cool slightly before cutting the tops.