Instructions

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.