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Mexicali Chicken Loaf Recipe

   
 

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     Mexicali Chicken Loaf

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
2 cups shredded Cheddar cheese (8 oz)
4 oz (half of 8-oz package) cream cheese, softened
1 teaspoon McCormick® Onion Powder
1 teaspoon McCormick® Garlic Powder
1 teaspoon McCormick® Chili Powder
1/2 teaspoon tomato bouillon granules with chicken flavor, if desired
1/8 teaspoon McCormick® 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

Instructions
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.
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.
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.
Serve with lettuce, tomato, sour cream and avocado slices.


Originally Submitted
3/23/2012





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