Chicken Taco Stew In Bread Bowls

More from this source
Betty Crocker
Nutrition per serving    (USDA % daily values)
CAL
768
FAT
60%
CHOL
39%
SOD
128%

Comments

Add a comment

Ingredients for 3 servings

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)

You might also like

Chicken Chili Taco Stew
Food.com
Slow-Cooker Recipe: Classic Beef Stew
Real Simple
Chickpea Hot Pot Recipe
101 Cookbooks
Kale, White Bean, And Potato Stew
Whole Living
Lazy Day Beef Stew
Cheeky Kitchen
Spicy Cauliflower And Chickpea Stew
Kitchenist
Jambalaya
The Naptime Chef
Double Carrot Stew
No Recipes
Beef Stew With Winter Vegetables
Wolfgang Puck
Sunday Night Stew
The Pioneer Woman