Cheesy Chicken Taco Breadstick Dippers with Soup
By
Corey Valley
Updated May 23, 2022
These take the humble breadstick to a new level by stuffing it with cheese and spicy shredded chicken. These Mexican breadsticks are dipped into a delicious cheesy enchilada soup.
More About This Recipe
- Soup and breadsticks, soup and breadsticks…they go together like…well, nothing rhymes with breadsticks, but they certainly do go together. Either one by itself is just a starter – tasty, but too light to be really satisfying. But serve the two of them side by side, and that’s a meal. They’re really easy to make, too, thanks to a few handy ingredients. Instead of making your own dough, you just use a couple of cans of refrigerated Pillsbury™ crescent dinner rolls, rolled out to make one big rectangle. These bake up into hot, golden-brown strips, each one bursting with that zesty blend of chicken, cheese, and spice. Serve them up with some Progresso™ chicken cheese enchilada soup, and you’ve got a complete, hearty Mexican meal.
Cheesy Chicken Taco Breadstick Dippers with Soup
- Prep Time 10 min
- Total 35 min
- Servings 4
- Ingredients 6
Ingredients
- 1 cup shredded cooked chicken breast
- 2 tablespoons from 1 can (4 oz) Old El Paso™ Chopped Green Chiles
- 1 1/2 teaspoons from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
- 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
- 1 1/2 cups shredded Mexican cheese blend (6 oz)
- 2 cans (18.5 oz each) Progresso™ Soup Chicken Cheese Enchilada
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Make With
Old El Paso
Instructions
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Step1Gather ingredients and heat oven to 350°F. Line large cookie sheet with cooking parchment paper.
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Step2In medium bowl, mix chicken, chiles and 1 teaspoon of the taco seasoning mix.
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Step3Unroll 1 can dough. Press into rectangle filling most of the space on cookie sheet. Spread chicken mixture evenly on dough. Top evenly with cheese.
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Step4Unroll second can of dough. Place on top, pressing edges firmly to seal.
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Step5Sprinkle with remaining 1/2 teaspoon taco seasoning mix. Using pizza cutter, cut into 1-inch “breadstick” strips.
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Step6Bake 20 to 25 minutes or until cooked through. Remove from cookie sheet; cool 5 minutes before separating into breadsticks.
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Step7Cook soup as directed on cans. Serve soup with breadsticks.
Nutrition
Nutrition Facts are not available for this recipe
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