Mexicali Chicken Loaf

(7)
  3 reviews
  • 25 min prep time
  • 1 hr 5 min total time
  • 14 ingredients
  • 4 servings

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

Directions

  1. 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. 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. 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. 4 Serve with lettuce, tomato, sour cream and avocado slices.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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