Chicken Taco Stew In Bread Bowls Recipe

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)

Preparation

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.