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Cheesy Chicken Taco Breadstick Dippers with Soup

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Corey Valley
Updated May 23, 2022
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These take the humble breadstick to a new level by stuffing it with cheese and spicy shredded chicken. These Mexican breadsticks are dipped into a delicious cheesy enchilada soup.

More About This Recipe

  • Soup and breadsticks, soup and breadsticks…they go together like…well, nothing rhymes with breadsticks, but they certainly do go together. Either one by itself is just a starter – tasty, but too light to be really satisfying. But serve the two of them side by side, and that’s a meal. They’re really easy to make, too, thanks to a few handy ingredients. Instead of making your own dough, you just use a couple of cans of refrigerated Pillsbury™ crescent dinner rolls, rolled out to make one big rectangle. These bake up into hot, golden-brown strips, each one bursting with that zesty blend of chicken, cheese, and spice. Serve them up with some Progresso™ chicken cheese enchilada soup, and you’ve got a complete, hearty Mexican meal.

Cheesy Chicken Taco Breadstick Dippers with Soup

  • Prep Time 10 min
  • Total 35 min
  • Servings 4
  • Ingredients 6
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Ingredients

  • 1 cup shredded cooked chicken breast
  • 2 tablespoons from 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 1 1/2 teaspoons from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
  • 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
  • 1 1/2 cups shredded Mexican cheese blend (6 oz)
  • 2 cans (18.5 oz each) Progresso™ Soup Chicken Cheese Enchilada
Make With
Old El Paso

Instructions

  • Step 
    1
    Gather ingredients and heat oven to 350°F. Line large cookie sheet with cooking parchment paper.
  • Step 
    2
    In medium bowl, mix chicken, chiles and 1 teaspoon of the taco seasoning mix.
  • Step 
    3
    Unroll 1 can dough. Press into rectangle filling most of the space on cookie sheet. Spread chicken mixture evenly on dough. Top evenly with cheese.
  • Step 
    4
    Unroll second can of dough. Place on top, pressing edges firmly to seal.
  • Step 
    5
    Sprinkle with remaining 1/2 teaspoon taco seasoning mix. Using pizza cutter, cut into 1-inch “breadstick” strips.
  • Step 
    6
    Bake 20 to 25 minutes or until cooked through. Remove from cookie sheet; cool 5 minutes before separating into breadsticks.
  • Step 
    7
    Cook soup as directed on cans. Serve soup with breadsticks.

Nutrition

Nutrition Facts are not available for this recipe

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