Santa Fe Chicken Bread Bowls |
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Prep Time: 15 Minutes Cook Time: 11 Minutes |
Ready In: 26 Minutes Servings: 6 |
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Bread bowls come easy with refrigerated dough. Here's a great tasty filling! From a Pillsbury cookbook. Ingredients:
2 (11 ounce) cans pillsbury refrigerated crusty french loaf |
1 tablespoon olive oil or 1 tablespoon vegetable oil |
2 boneless skinless chicken breast halves, cut into 1/2-inch pieces |
1 red bell pepper, chopped |
1/4 cup red onion, chopped |
1 (16 ounce) can chili beans, drained |
1 (11 ounce) can sweet yellow and white corn, drained |
1 (10 ounce) can red enchilada sauce |
3/4 cup sour cream |
1/2 cup ketchup |
1 (1 1/4 ounce) package taco seasoning mix |
1 tablespoon dried parsley flakes |
1 teaspoon dried basil leaves |
2 ounces cheddar cheese, shredded if desired |
Directions:
1. Heat oven to 350°F
2. Spray cookie sheet with nonstick cooking spray.
3. Remove dough from cans.
4. Cut each loaf into 3 pieces; shape each into ball, placing seam at bottom so dough is smooth on top.
5. Place dough balls, seam side down, on sprayed cookie sheet.
6. Bake at 350°F for 22 to 26 minutes or until golden brown.
7. Meanwhile, heat oil in large saucepan over medium-high heat until hot.
8. Add chicken, bell pepper and onion; cook 5 to 7 minutes or until chicken is no longer pink in center, stirring occasionally.
9. Add all remaining ingredients except cheese; mix well.
10. Bring to a boil.
11. Reduce heat to medium-low; simmer 7 minutes or until thoroughly heated, stirring occasionally.
12. With sharp knife, cut small portion off top of each loaf. Lightly press center of bread down to form bowls.
13. Place each bread bowl on individual serving plate.
14. Spoon about 1 cup chicken mixture into each. Sprinkle evenly with cheese.
15. Place top of each bread bowl next to filled bread bowl.
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