Mexicali Chicken Loaf

Leftover rotisserie chicken? Bundle it up with two cheeses in crusty French loaf for a tasty, melty hot sandwich. MORE+ LESS-

Bake-Off® Contest 45, 2012

Florissant, Colorado

cups shredded Cheddar cheese (8 oz)

oz (half of 8-oz package) cream cheese, softened

teaspoon onion powder

teaspoon garlic powder

teaspoon chili powder

1/2

teaspoon tomato bouillon granules with chicken flavor, if desired

1/8

teaspoon crushed red pepper

cups chopped deli rotisserie chicken (from 2-lb chicken)

can Pillsbury™ refrigerated crusty French loaf

jalapeño chile, halved lengthwise, seeded, cut into thin slices

cups shredded lettuce

large tomato, diced

tablespoon sour cream, if desired

avocado, pitted, peeled and thinly sliced, if desired

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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.