Chicken Taco Stew in Bread Bowls
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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)
Instructions
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.
Bake 18 to 22 minutes or until golden brown. Cool 5 minutes.
Meanwhile, in 2-quart saucepan, mix remaining ingredients except cheese. Cook over medium heat, stirring occasionally, until mixture boils and thickens.
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.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment