Chicken Taco Stew in Bread Bowls Recipe

Start with refrigerated French bread dough to make bread bowls for a hearty Southwest-style stew.

Prep Time: 20 minutes

Cook Time: 45 minutes

Ingredients:

• 1 (11-ounce) can refrigerated crusty french loaf
• 1 (6-ounce) package refrigerated Southwestern-flavor chicken strips, coarsely chopped
• 1 (15- OR 15.5-ounce) can kidney beans, rinsed and drained
• 1 (10-ounce) can diced tomatoes and green chiles, undrained
• 1 cup frozen whole kernel corn
• 1 cup chicken broth
• 1 Tablespoon cornstarch
• 1/2 cup shredded Cheddar cheese

Preparation:

Spray a baking sheet with nonstick 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 side down on baking sheet. Bake in preheated 350-degree F. oven 18 to 22 minutes or until golden brown. Cool 5 minutes.

Meanwhile, in a medium saucepan, combine chicken strips, kidney beans, tomatoes, corn, chicken broth, and cornstarch. Mix well. Cook over medium heat until mixture boils and thickens, stirring occasionally.

Cut top off each bread loaf. Lightly press center of bread down to form bowl. Place each bread bowl in individual shallow soup plate. Spoon about 1 cup stew into each bread bowl. Sprinkle with Cheddar cheese. Place top of each bread bowl next to filled bowl.

Yield: 3 servings

Recipe Source: Pillsbury Dough Magic: Easy Crescent Dogs, Comforting Potpies, Cheesy Twists and More by Pillsbury Company (Crown Publishing)
Reprinted with permission.