Ingredients
1
can (19 oz) Progresso™ cannellini (white kidney) beans, drained, rinsed
1
can (14.5 oz) Muir Glen™ organic diced tomatoes with Italian herbs, drained
1
package (6 oz) refrigerated cooked Italian-style chicken breast strips, cut into 1-inch pieces
1
tablespoon balsamic vinegar
1/2
teaspoon salt
1
can (11 oz) refrigerated Pillsbury™ Original Breadsticks (12 Count)
2
cups shredded 6-cheese Italian cheese blend (8 oz)
1/2
teaspoon dried basil leaves, crushed
1
tablespoon chopped fresh parsley, if desired
Preparation
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix beans, tomatoes, chicken, vinegar and salt.
Unroll dough; separate into 12 breadsticks. Cut each breadstick into 4 equal pieces. Stir 1/4 of breadstick pieces at a time into bean mixture. Stir in 1 cup of the cheese. Spoon into baking dish, gently smoothing top. Top evenly with remaining 1 cup cheese; sprinkle with basil.
Bake 25 to 30 minutes or until bubbly and top is golden brown. To serve, spoon into individual shallow soup bowls; sprinkle with parsley.
