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Mexicali Chicken Loaf

(7)
  3 reviews
  • 25 min prep time
  • 1 hr 5 min total time
  • 14 ingredients
  • 4 servings
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Leftover rotisserie chicken? Bundle it up with two cheeses in crusty French loaf for a tasty, melty hot sandwich.

Bake-Off® Contest 45, 2012
Patricia Key
Florissant, Colorado

Ingredients

2
cups shredded Cheddar cheese (8 oz)
4
oz (half of 8-oz package) cream cheese, softened
1
teaspoon onion powder
1
teaspoon garlic powder
1
teaspoon chili powder
1/2
teaspoon tomato bouillon granules with chicken flavor, if desired
1/8
teaspoon crushed red pepper
2
cups chopped deli rotisserie chicken (from 2-lb chicken)
1
can Pillsbury™ refrigerated crusty French loaf
1
jalapeño chile, halved lengthwise, seeded, cut into thin slices
4
cups shredded lettuce
1
large tomato, diced
1
tablespoon sour cream, if desired
1
avocado, pitted, peeled and thinly sliced, if desired

Steps

  • 1 Heat oven to 350°F. In large bowl, combine 1 1/2 cups of the Cheddar cheese, cream cheese, onion powder, garlic powder, chili powder, bouillon and crushed red pepper; mix well. Stir in chicken.
  • 2 Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. Carefully unroll loaf of dough on cookie sheet. Spread chicken mixture lengthwise down center of dough in 4-inch-wide strip. Gently bring 1 long side of dough over mixture, stretching slightly. Bring other long side of dough over dough-covered mixture, stretching slightly. Carefully turn the loaf over, seam side down. Pinch ends together to seal. With knife, cut 5 or 6 slits in top of loaf.
  • 3 Bake 30 to 35 minutes or until golden brown. Top with remaining 1/2 cup of Cheddar cheese and jalapeño slices. Bake an additional 2 to 4 minutes or until cheese is melted.
  • 4 Serve with lettuce, tomato, sour cream and avocado slices.
  • 1 Heat oven to 350°F. In large bowl, combine 1 1/2 cups of the Cheddar cheese, cream cheese, onion powder, garlic powder, chili powder, bouillon and crushed red pepper; mix well. Stir in chicken.
  • 2 Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. Carefully unroll loaf of dough on cookie sheet. Spread chicken mixture lengthwise down center of dough in 4-inch-wide strip. Gently bring 1 long side of dough over mixture, stretching slightly. Bring other long side of dough over dough-covered mixture, stretching slightly. Carefully turn the loaf over, seam side down. Pinch ends together to seal. With knife, cut 5 or 6 slits in top of loaf.
  • 3 Bake 30 to 35 minutes or until golden brown. Top with remaining 1/2 cup of Cheddar cheese and jalapeño slices. Bake an additional 2 to 4 minutes or until cheese is melted.
  • 4 Serve with lettuce, tomato, sour cream and avocado slices.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
650
Calories from Fat
320
% Daily Value
Total Fat
36g
55%
Saturated Fat
20g
98%
Trans Fat
1g
1%
Cholesterol
150mg
50%
Sodium
1240mg
52%
Total Carbohydrate
39g
13%
Dietary Fiber
0g
0%
Sugars
5g
5%
Protein
41g
41%
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
0%
0%
Calcium
35%
35%
Iron
20%
20%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 1 Lean Meat; 2 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2 1/2
*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
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