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Cheesy Chicken Taco Breadstick Dippers with Soup

  • Prep 10 min
  • Total 35 min
  • Servings 4

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 + LESS -

Corey Valley Corey Valley
June 12, 2017

Ingredients

1
cup shredded cooked chicken breast
2
tablespoons canned Old El Paso™ Chopped Green Chiles
1 1/2
teaspoons Old El Paso™ taco seasoning mix (from 1-oz package)
2
cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
1 1/2
cups shredded Mexican cheese blend (6 oz)
2
cans (18.5 oz each) Progresso™ Soup Chicken Cheese Enchilada

Steps

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

Expert Tips

  • Got leftovers? This soup-breadstick combo makes for an awesome work lunch the next day!
  • Do you like a little more spice? Add in a couple dashes of hot sauce to your chicken mixture before baking.

Nutrition Information

No nutrition information available for this recipe
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.

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