Recipe Of The Week: Artichoke & Spinach Chicken Stuffed - TopicsExpress



          

Recipe Of The Week: Artichoke & Spinach Chicken Stuffed Bread Submitted by Mary Robichaux (MS) Ingredients 1 packet Artichoke & Spinach Warm Dip Mix 8 oz. softened cream cheese 1 1/2 cup shredded Swiss cheese 14.5 oz. can artichoke hearts, drained and chopped 3/4 cup shredded Parmesan cheese 1 1/2 cups chopped, cooked chicken Creole seasoning to taste 2 loaves French bread Directions Combine the first 6 ingredients; stir to blend. Refrigerate for 2 hours. Slice French bread in half horizontally; hollow out top and bottom of bread, leaving a 1/2-in. shell (discard removed bread or save for another use). Spread cream cheese mixture inside bottom half of loaf; replace top and press together to seal. Wrap in foil; place on baking sheet and bake at 400° for 20-30 minutes. Unwrap loaf; let stand for 5 minutes and slice and serve warm. Makes 24 2-inch servings.
Posted on: Mon, 26 Aug 2013 21:36:53 +0000

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