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