Chicken Taco Stew in Bread Bowls

While trying to clean out my email, I came across on from Pillsbury that included this great recipe for Chicken Taco Stew in Bread Bowls. This looks and sounds like it is going to be an amazing recipe. I am just not sure about the kidney beans. My family is not a big fan of those. Any ideas for a substitute? Here’s the recipe and you can check out more at the Pillsbury site.

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.


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