Ingredients
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1 can (11 oz) refrigerated crusty French Loaf
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1 package (6 oz) refrigerated cooked southwest-flavor Chicken
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1 can (15 oz) dark red Kidney Beans
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1 can (10 oz) diced Tomato
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1 cup frozen Corn
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1 cup Chicken broth
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1 tablespoon Cornstarch
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1⁄2 cup shredded Cheddar Cheese
Directions
Steps
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1
Done
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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 side down, on cookie sheet. |
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2
Done
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Bake 18 to 22 minutes or until golden brown. Cool 5 minutes. |
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3
Done
|
Meanwhile, in 2-quart saucepan, mix remaining ingredients except cheese. Cook over medium heat, stirring occasionally, until mixture boils and thickens. |
|
4
Done
|
Cut off top of each bread loaf. Lightly press center of bread down to form bowls. Place each bread bowl in shallow soup plate. Spoon about 1 cup stew into each bread bowl. Sprinkle with cheese. Place top of bread bowl next to filled bowl. |
