Ingredients

The following ingredients have 4 Servings
  • 1 can (11 oz) refrigerated Pillsbury™ Original French Bread
  • 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 frozen corn
  • 1 cup Progresso™ chicken broth (from 32-oz carton)
  • 1 tablespoon cornstarch
  • 1/2 cup shredded Cheddar cheese (2 oz)

Instruction

  • 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.