adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Cheesy Chicken Taco Breadstick Dippers with Soup
0 Likes
Prep Time:
10 minutes
Total Time:
35 minutes
Elevate breadsticks with cheese and spicy chicken filling, paired with cheesy enchilada soup. Mexican twist on a classic favorite.
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
Instructions:
  • Preheat your oven to 350°F and prepare a large cookie sheet by lining it with parchment paper.
  • Combine chicken, chiles, and 1 teaspoon of taco seasoning mix in a medium bowl.
  • Take out the canned dough and flatten it into a rectangle to fit most of the cookie sheet. Evenly spread the chicken mixture on top of the dough, and then sprinkle the cheese evenly over the mixture.
  • Unroll the second can of dough and place it on top, then press the edges firmly to seal.
  • Sprinkle the remaining 1/2 teaspoon of taco seasoning mix evenly. Use a pizza cutter to slice the mixture into 1-inch "breadstick" strips.
  • Bake for 20 to 25 minutes until fully cooked. Let it rest on the cookie sheet for 5 minutes before twisting into breadsticks.
  • Prepare the soup according to the instructions on the cans. Serve the soup alongside some warm breadsticks.

Similar Recipes