Recipe From: Shae Johnson
Here is a quick, easy and tasty dinner (or lunch) I found from one of my favorite recipe bloggers-- Mel's Kitchen Cafe. I tweaked it a tad bit to cater to family preferences. I threw the frozen chicken breasts in the slow cooker for a few hours ahead of time so it was ready to throw together when I got home.
Here is a quick, easy and tasty dinner (or lunch) I found from one of my favorite recipe bloggers-- Mel's Kitchen Cafe. I tweaked it a tad bit to cater to family preferences. I threw the frozen chicken breasts in the slow cooker for a few hours ahead of time so it was ready to throw together when I got home.
- 1 loaf whole wheat french bread, cut lengthwise
- 2 cups cooked, shredded chicken
- 1/2 cup plain Greek yogurt or mayo
- 1/2 cup sour cream
- 2 green onions, thinly sliced (white and green parts)
- 1/2 teaspoon garlic salt
- 1/3 cup fresh parsley, chopped (or 1-2 tablespoons dried) I put in less due to preference
- 2 cups shredded cheese (I used cheddar)
- Tomatoes and/or Olives, chopped (optional)
- Preheat oven to 350 degrees. Place french bread on large baking sheet. Mix all topping ingredients together in a bowl. Spread topping evenly on top of both lengths of french bread. You can put the olives and tomatoes on top or add them into the mix-- whichever you prefer.
- Bake for approximately 15 minutes until bubbly and edges are lightly browned. Slice into pieces and serve immediately.
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