Chicken Taco Stew in Bread Bowls

 

1

can (11 oz) Pillsbury® refrigerated crusty French loaf

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 Green Giant® Valley Fresh Steamers™ Niblets® frozen corn

1

cup Progresso® chicken broth (from 32-oz carton)

1

tablespoon cornstarch

1/2

cup shredded Cheddar cheese (2 oz)

• 1 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.
• 2 Bake 18 to 22 minutes or until golden brown. Cool 5 minutes.
• 3 Meanwhile, in 2-quart saucepan, mix remaining ingredients except cheese. Cook over medium heat, stirring occasionally, until mixture boils and thickens.
• 4 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.