Chicken Taco Stew in Bread Bowls

Name: Chicken Taco Stew in Bread Bowls
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 3
Cuisine: Mexican
Ingredients: 283 grams can diced tomatoes and green chiles, undrained; 170 grams package refrigerated cooked Southwest-flavor chicken breast strips, coarsely chopped; 237 milliliters Progresso® chicken broth (from 32-oz carton); 237 milliliters Green Giant® Valley Fresh Niblets® frozen corn; 1 Tbsp cornstarch; 312 grams can Pillsbury® refrigerated crusty French loaf; 425 grams can Progresso® dark red kidney beans, drained, rinsed; 57 grams 1/2 cup shredded Cheddar cheese

Chicken Taco Stew in Bread Bowls might be just the main course you are searching for. This recipe makes 3 servings with 994 calories, 41g of protein, and 46g of fat each. This recipe covers 32% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. A mixture of canned tomatoes, chicken broth, crusty loaf, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the corn you could follow this main course with the Candy Corn Pecan Pie as a dessert. From preparation to the plate, this recipe takes around 35 minutes.

Instructions

Heat oven to 350°F. Spray cookie sheet with cooking spray.

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Cooking Spray

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Baking Sheet

Oven

Cut dough into 3 equal pieces. Shape each into a ball, placing seam at bottom so dough is smooth on top.

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Dough

Place dough balls, seam sides down, on cookie sheet.

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Dough

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Baking Sheet

Bake 18 to 22 minutes or until golden brown. Cool 5 minutes.

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Oven

Meanwhile, in 2-quart saucepan, mix remaining ingredients except cheese. Cook over medium heat, stirring occasionally, until mixture boils and thickens.

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Cheese

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Sauce Pan

Cut top off each bread loaf. Lightly press center of bread down to form bowls.

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Bread

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Bowl

Place each bread bowl in individual shallow soup plate. Spoon about 1 cup stew into each bread bowl.

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Bread Bowls

Stew

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Bowl

Sprinkle with cheese.

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Cheese

Place top of each bread bowl next to filled bowl.

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Bread Bowls

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Bowl

Equipment

Ingredients

Servings:

283grams

can diced tomatoes and green chiles, undrained 170grams

package refrigerated cooked Southwest-flavor chicken breast strips, coarsely chopped 237milliliters

Progresso® chicken broth (from 32-oz carton)237milliliters

Green Giant® Valley Fresh Niblets® frozen corn 1Tbsp

cornstarch 312grams

can Pillsbury® refrigerated crusty French loaf 425grams

can Progresso® dark red kidney beans, drained, rinsed 57grams

1/2 cup shredded Cheddar cheese

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Sandhi Sanford and Benedict Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 65 dollars per bottle.