Save

0
Print

2K
Pinterest

0
Email

0
Facebook

0

Chicken Taco Stew in Bread Bowls

(7)

4 reviews

35 min prep time
35 min total time
8 ingredients
3 servings

Pinterest

0
Facebook

0
Save

0
Email

0
Print

2K

Try These Next

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.

Ingredients

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 frozen corn

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

1: tablespoon cornstarch

1/2: cup shredded Cheddar cheese (2 oz)

Steps

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.

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 620
Calories from Fat: 110

% Daily Value

Total Fat: 12g; 19%
Saturated Fat 6g 29% Trans Fat 0g
Cholesterol: 45mg; 16%
Sodium: 1400mg; 59%
Total Carbohydrate: 90g; 30%
Dietary Fiber 9g 36% Sugars 10g
Protein: 36g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 10%; 10%
Calcium: 20%; 20%
Iron: 40%; 40%

Exchanges:

4 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

Pillsbury

Top Navigation

Secondary Navigation