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Bake-Off® Contest 45, 2012
Springfield, Virginia

Chicken Cacciatore-Cheese Bread Sandwiches

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

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  • prep time 30 min
  • total time 55 min
  • ingredients 15
  • servings 6
 

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

SAVE ON THIS RECIPE!

LOCATION

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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
(
Calories from Fat
120),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
4g,
4%
Trans Fat
0g
0%
),
Cholesterol
75mg
75%;
Sodium
1020mg
1020%;
Total Carbohydrate
29g
29%
(Dietary Fiber
1g
1%
  Sugars
5g
5%
),
Protein
30g
30%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
25%;
Calcium
10%;
Iron
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 Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
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