Chicken Taco Stew in Bread Bowls

  • Prep 35 min
  • Total 35 min
  • Ingredients 8
  • Servings 3

Ingredients

  • 1 can (11 oz) refrigerated Pillsbury™ Original French Bread
  • 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
620
Calories from Fat
110
Total Fat
12g
19%
Saturated Fat
6g
29%
Trans Fat
0g
Cholesterol
45mg
16%
Sodium
1400mg
59%
Potassium
740mg
21%
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
6
*Percent Daily Values are based on a 2,000 calorie diet.
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