

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.
Dont 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.