Santa Fe Chicken Bread Bowls

Total Time: 41 mins Preparation Time: 15 mins Cook Time: 26 mins

Ingredients

• Servings: 6
• 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 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

Recipe

• 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.