Finger Lickin’ Good Chicken

Santa Fe Chicken Bread Bowls

• 2 (11 oz.) cans Pillsbury Refrigerated Crusty French Loaf
  
• 1 tbsp olive or vegetable oil
  
• 2 boneless, skinless chicken breast halves, cut into 1/2 inch pieces
  
• 1 red bell pepper, chopped
  
• 1/4 cup chopped red onion
  
• 1 (16 oz.) can chili beans, drained
  
• 1 (11 oz.) can Green Giant Super Sweet Yellow and White Corn, drained
  
• 1 (10 oz.) can Old El Paso Red Enchilada Sauce
  
• 3/4 cup sour cream
  
• 1/2 cup ketchup
  
• 1 (1.25 oz.) pkg. Old El Paso Taco Seasoning Mix
  
• 1 tbsp. dried parsley flakes
  
• 1 tsp. dried basil leaves
  
• 2 oz. (1/2 cup) shredded Cheddar cheese, if desired

1. Heat oven to 350°F. Spray cookie sheet with nonstick cooking spray. Remove dough from cans. Cut each loav into 3 pieces. Shape each into a ball, placing seam at bottom so dough is smooth on top. Place dough balls, seam side down, on sprayed cookie sheet.
2. Bake at 350°F for 22-26 minutes or until golden brown.
3. Meanwhile, heat oil in a large saucepan over medium-high heat until hot. Add chicken, bell pepper and onions; cook 5-7 minutes or until chicken is no longer pink in center, stirring occasionally.
4. 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.
5. 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 loaf next to filled bread bowl.

	Left-over cooked chicken, turkey, beef or pork can be substituted for the chicken. Follow directions only add the chicken when you Add all remaining ingredients. Left-over veggies works well too! Bon appetite!