Bread Bowl Au Gratin

Photo: Chris Alma Jose

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

Preparation

Preheat oven to 400F. Meanwhile, in a saucepan, heat the can of soup with the stock. Add in the frozen veggies and roasted chicken. Salt & pepper to taste. Set aside.

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

Don’t forget the bread tops and insides. 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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About

If you have leftover roasted chicken, make use of it with this recipe. You probably have most of the ingredients in your pantry and fridge. Simply grab a couple bread bowls and enjoy this simple but wonderful treat.