We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    0
  • Print
    0
  • Pinterest
    0
  • Email
    0
  • Facebook
    0

Chicken Cacciatore-Cheese Bread Sandwiches

(4)
  1 reviews
  • 30 min prep time
  • 55 min total time
  • 15 ingredients
  • 6 servings
  • Pinterest
    0
  • Facebook
    0
  • Save
    0
  • Email
    0
  • Print
    0

Come and get 'em! Hearty, cheesy sandwiches made from Pillsbury® crusty French loaf and rotisserie chicken.

Bake-Off® Contest 45, 2012
Samantha Miller
Springfield, Virginia

Ingredients

1
can Pillsbury™ refrigerated crusty French loaf
1/2
cup shredded mozzarella cheese (2 oz)
1/2
teaspoon basil leaves
2
tablespoons Crisco® Pure Olive Oil
1/2
medium yellow bell pepper, cut into strips
1/2
medium onion, sliced
3 1/2
cups shredded deli rotisserie chicken (from 2-lb chicken)
1/2
cup Progresso™ chicken broth
1
can (14.5 oz) Muir Glen™ organic crushed fire roasted tomatoes
1
teaspoon finely chopped garlic
1/2
teaspoon Italian seasoning
1/2
teaspoon ground thyme
1/8
teaspoon salt
1/8
teaspoon ground white pepper or ground black pepper
2
cups shredded romaine lettuce, if desired

Steps

  • 1 Heat oven to 350°F. Spray cookie sheet with Crisco® Original No-Stick Cooking Spray. Remove dough from can. With sharp knife and starting 1/2 inch from 1 end of dough, make a 3/4-inch-deep cut along the length of the dough to within 1/2 inch of opposite end. Sprinkle cheese and basil evenly over top of loaf. Place on cookie sheet.
  • 2 Bake 23 to 28 minutes or until golden brown. Cool 5 minutes. With serrated knife, cut loaf in half horizontally.
  • 3 Meanwhile, in 12-inch nonstick skillet, heat oil over medium heat. Add bell pepper and onion. Cover; cook 4 minutes or until vegetables are crisp-tender. Add chicken, chicken broth, tomatoes, garlic, Italian seasoning, thyme, salt and pepper; cover and cook 10 minutes. Remove cover and cook an additional 10 to 15 minutes or until all liquid is absorbed.
  • 4 Spoon chicken mixture over bottom half of loaf; top with lettuce and top of bread. Cut crosswise into 6 sandwiches.
  • 1 Heat oven to 350°F. Spray cookie sheet with Crisco® Original No-Stick Cooking Spray. Remove dough from can. With sharp knife and starting 1/2 inch from 1 end of dough, make a 3/4-inch-deep cut along the length of the dough to within 1/2 inch of opposite end. Sprinkle cheese and basil evenly over top of loaf. Place on cookie sheet.
  • 2 Bake 23 to 28 minutes or until golden brown. Cool 5 minutes. With serrated knife, cut loaf in half horizontally.
  • 3 Meanwhile, in 12-inch nonstick skillet, heat oil over medium heat. Add bell pepper and onion. Cover; cook 4 minutes or until vegetables are crisp-tender. Add chicken, chicken broth, tomatoes, garlic, Italian seasoning, thyme, salt and pepper; cover and cook 10 minutes. Remove cover and cook an additional 10 to 15 minutes or until all liquid is absorbed.
  • 4 Spoon chicken mixture over bottom half of loaf; top with lettuce and top of bread. Cut crosswise into 6 sandwiches.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
Calories from Fat
120
% Daily Value
Total Fat
14g
21%
Saturated Fat
4g
20%
Trans Fat
0g
0%
Cholesterol
75mg
25%
Sodium
1020mg
42%
Total Carbohydrate
29g
10%
Dietary Fiber
1g
4%
Sugars
5g
5%
Protein
30g
30%
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
25%
25%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
Bake-Off is a registered trademark of General Mills ©2012 Crisco is a trademark of The J.M. Smucker Company
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved