• Home
  • About Us
  • READ Online
    • READ Online
    • May-June 2019
    • March-April 2019
    • January-February 2019
    • 2018 Issues
      • 2018 Issues
      • November-December 2018
      • September-October 2018
      • July-August 2018
      • May-June 2018
      • March-April 2018
      • January-February 2018
    • 2017 Issues
      • 2017 Issues
      • November-December 2017
      • September-October 2017
      • July August 2017
      • May – June 2017
      • March – April 2017
      • January-February 2017
    • 2016 Issues
      • 2016 Issues
      • November-December 2016
      • September-October 2016
      • July-August 2016
      • May-June 2016
      • March-April 2016
      • January-February 2016
  • Distribution
  • Events
  • Contact Us

  • Home
  • About Us
  • READ Online
    • May-June 2019
    • March-April 2019
    • January-February 2019
    • 2018 Issues
      • November-December 2018
      • September-October 2018
      • July-August 2018
      • May-June 2018
      • March-April 2018
      • January-February 2018
    • 2017 Issues
      • November-December 2017
      • September-October 2017
      • July August 2017
      • May – June 2017
      • March – April 2017
      • January-February 2017
    • 2016 Issues
      • November-December 2016
      • September-October 2016
      • July-August 2016
      • May-June 2016
      • March-April 2016
      • January-February 2016
  • Distribution
  • Events
  • Contact Us
HomeHome & StyleChicken Stuffed French Bread

Chicken Stuffed French Bread

  • March 17, 2019
  • 0 comments
  • Osceolawoman2017
  • Posted in Home & StyleRecipes
  • 0

Simple & scrumptious!

Prep Time: 10 minutes

Cook Time: 15 minutes

INGREDIENTS

  • 1 loaf French bread
  • 1-pound chicken breasts, cooked and shredded
  • 1 1/2 cups Colby-Jack cheese, shredded
  • 2 green onions, sliced thin
  • 1 to 2 cups Ranch dressing

INSTRUCTIONS

  1. Preheat oven to 375° F. Line a large baking sheet with parchment or wax paper.
  2. Slice the French bread in half lengthwise. Place both halves cut side up on prepared baking sheet.
  3. In a large bowl, mix together shredded chicken, cheese, green onions and enough ranch dressing to make mixture wet.
  4. Spread chicken mixture evenly over one half of bread. Top with other half.
  5. Bake 10 to 15 minutes or until cheese is melted. Remove from oven and let stand 5 minutes before slicing and serving. Enjoy!

Related Posts

0 comments
Home & StyleRecipes

HONEY RANGE GLAZED FLORIDA GROUPER

Read more

0 comments
Life & WorkRecipes

FLORIDA PASSION FRUIT & ORANGE MARGARITA

Read more

0 comments
Home & Style

WHAT YOU SHOULD THINK ABOUT WHEN REPLACING YOUR HEAT PUMP

Read more

Share this

About author

Osceolawoman2017

Related Posts

0 comments
Home & StyleRecipes

HONEY RANGE GLAZED FLORIDA GROUPER

Read more

0 comments
Life & WorkRecipes

FLORIDA PASSION FRUIT & ORANGE MARGARITA

Read more

0 comments
Home & Style

WHAT YOU SHOULD THINK ABOUT WHEN REPLACING YOUR HEAT PUMP

Read more

0 comments
Home & StyleRecipes

Watermelon Mint Lemonade

Read more

Leave a Reply Cancel reply

Mailing Address


St. Cloud, Florida 34770

Call us:


Copyright © 2017 Osceola Woman Magazine Disable responsivity