- 1 (19 ounce) can Progresso® cannellini (white kidney) beans, drained, rinsed
- 1 (14.5 ounce) can Muir Glen® organic diced tomatoes with Italian herbs, drained
- 1 (6 ounce) package refrigerated cooked Italian-style chicken breast strips, cut into 1-inch pieces
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt
- 1 (11 ounce) can Pillsbury® refrigerated original breadsticks
- 2 cups shredded 6-cheese Italian cheese blend
- 1/2 teaspoon dried basil leaves, crushed
- 1 tablespoon chopped fresh parsley (optional)
- Heat oven to 375 degrees F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix beans, tomatoes, chicken, vinegar and salt.
- Unroll dough; separate into 12 breadsticks. Cut each breadstick into 4 equal pieces. Stir 1/4 of breadstick pieces at a time into bean mixture. Stir in 1 cup of the cheese. Spoon into baking dish, gently smoothing top. Top evenly with remaining 1 cup cheese; sprinkle with basil.
- Bake 25 to 30 minutes or until bubbly and top is golden brown. To serve, spoon into individual shallow soup bowls; sprinkle with parsley.