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Santa Fe Chicken Bread Bowls

  • Prep 30 min
  • Total 0 min
  • Servings 6

Bread bowls come easy with refrigerated dough. And here's a great tasty filling! MORE + LESS -

Ingredients

2
(11-oz.) cans Pillsbury™ Refrigerated Crusty French Loaf
1
tablespoon olive or vegetable oil
2
boneless skinless chicken breast halves, cut into 1/2-inch pieces
1
red bell pepper, chopped
1/4
cup chopped red onion
1
(16-oz.) can chili beans, drained
1
(11-oz.) can Super Sweet Yellow and White Corn, drained
1
(10-oz.) can Old El Paso™ Red Enchilada Sauce
3/4
cup sour cream
1/2
cup ketchup
1
(1-oz.) pkg. Old El Paso™ Taco Seasoning Mix
1
tablespoon dried parsley flakes
1
teaspoon dried basil leaves
2
oz. (1/2 cup) shredded Cheddar cheese, if desired

Steps

Hide Images
  • 1
    Heat oven to 350°F. Spray cookie sheet with nonstick cooking spray. Remove dough from cans. Cut each loaf into 3 pieces; shape each into ball, placing seam at bottom so dough is smooth on top. Place dough balls, seam side down, on sprayed cookie sheet. Bake at 350°F. for 22 to 26 minutes or until golden brown.
  • 2
    Meanwhile, heat oil in large saucepan over medium-high heat until hot. Add chicken, bell pepper and onion; cook 5 to 7 minutes or until chicken is no longer pink in center, stirring occasionally.
  • 3
    Add all remaining ingredients except cheese; mix well. Bring to a boil. Reduce heat to medium-low; simmer 7 minutes or until thoroughly heated, stirring occasionally.
  • 4
    With sharp knife, cut small portion off top of each loaf. Lightly press center of bread down to form bowls. Place each bread bowl on individual serving plate. Spoon about 1 cup chicken mixture into each. Sprinkle evenly with cheese. Place top of each bread bowl next to filled bread bowl.
 

Nutrition Information

Nutrition Facts

Serving Size: 1/6 of Recipe
Calories from Fat
160
% Daily Value
% Daily Value*:
Vitamin A
35%
35%
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.

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