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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
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Santa Fe Chicken Bread Bowls |
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Serves: 6 Print this RecipeMaureen Gill - Garfield Heights, Ohio Bake-Off® Contest 40, 2002 Bread bowls are easy when you start with refrigerated crusty French loaf dough. Just cut, shape and bake. While the bowls are baking, you can make the chicken stew-everything is ready in just 30 minutes. Others will think you spent hours in the kitchen making this impressive dish! 2 (11-ounce) cans refrigerated French bread loaf 1 tablespoon olive oil or vegetable 2 boneless skinless chicken breast halves, cut into 1/2-inch pieces 1 red bell pepper, chopped 1/4 cup chopped red onions 1 (16-ounce) can chili beans, drained 1 (11-ounce) can vacuum-packed super sweet yellow and white corn, drained 1 (10-ounce) can red enchilada sauce 3/4 cup dairy sour cream 1/2 cup ketchup 1 (1 1/4-ounce) packet taco seasoning mix 1 tablespoon dried parsley flakes 1 teaspoon dried basil leaves 2 ounces (1/2 cup) shredded Cheddar cheese, if desired Heat oven to 350°F. Spray cookie sheet with nonstick cooking spray. Remove dough from cans. Cut each loaf into 3 pieces; shape each into ball, placing seam at bottom so dough is smooth on top. Place dough balls, seam side down, on sprayed cookie sheet. Bake at 350°F. for 22 to 26 minutes or until golden brown. Meanwhile, heat oil in large saucepan over medium-high heat until hot. Add chicken, bell pepper and onion; cook 5 to 7 minutes or until chicken is no longer pink in center, stirring occasionally. Add all remaining ingredients except cheese; mix well. Bring to a boil. Reduce heat to medium-low; simmer 7 minutes or until thoroughly heated, stirring occasionally. With sharp knife, cut small portion off top of each loaf. Lightly press center of bread down to form bowls. Place each bread bowl on individual serving plate. Spoon about 1 cup chicken mixture into each. Sprinkle evenly with cheese. Place top of each bread bowl next to filled bread bowl. Nutrition Per Serving: Calories 590; Protein 26g; Carbohydrate 78g; Fat 18g; Sodium 1960mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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