Relish a Mexican dinner with this delicious chicken stew that features Giant® Niblets® corn and Progresso® beans. Served in bread bowls made with Pillsbury® French loaf.
can (11 oz) Pillsbury™ refrigerated crusty French loaf
package (6 oz) refrigerated cooked Southwest-flavor chicken breast strips, coarsely chopped
can (15 oz) Progresso™ dark red kidney beans, drained, rinsed
can (10 oz) diced tomatoes and green chiles, undrained
cup Green Giant™ Steamers™ Niblets® frozen corn
cup Progresso™ chicken broth (from 32-oz carton)
cup shredded Cheddar cheese (2 oz)
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.
At the grocery store, check the Mexican-foods aisle for the 10-ounce can of tomatoes and green chiles.
Fresh, home-baked bread needs to cool before it is sliced. Let these bread bowls cool slightly before cutting the tops.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:4 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.