Ingredients

  • 2 Bread Bowls (Single Serving)
  • 1 can Cream of Mushroom Soup
  • 1/2 cup Low-Sodium Chicken Stock
  • EVOO
  • 1 cup Roasted Chicken, diced
  • 1 cup Frozen Veggies
  • 3 Tbs. Fine Breadcrumbs
  • 4 Tbs. Grated Cheese
  • A handful of Parsley, chopped
  • Salt & Pepper

Ready In 45 Minutes

Servings: 2

Cooking Instructions

Step 1

  • Preheat oven to 400F. Meanwhile, in a saucepan, heat the can of soup with the stock.
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Step 2

  • Add in the frozen veggies and roasted chicken. Salt & pepper to taste. Set aside.
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Step 3

  • Now, cut the top of the bread with a serrated knife and hollow out the inside to make room for the soup.
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Step 4

  • Brush the inside of the bread with EVOO and sprinkle evenly with a little salt. Ladle the soup in the bowl, top with breadcrumbs and grated cheese.
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Step 5

  • Dont forget the bread tops and insides.
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Step 6

  • Drizzle a little EVOO on them and bake along with the bowls on a cookie sheet in the oven for about 10 minutes or until golden brown and bubbly.
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  • Length: 10 minutes