Mexicali Chicken Loaf

By carvalhohm

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 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

Details

Servings 4
Adapted from pillsbury.com

Preparation

Step 1

1 Heat oven to 350°. In large bowl, combine 1 1/2 cups of 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 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 Serving ()Calories 650