In the fresh meat case
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Prep Time: 70 min
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Cook Time: 0 min
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Serves 18
- 190
Calories
- 9G
Protein
- 380MG
Sodium
- 305G
Sat.fat
- 2G
Sugar
In the fresh meat case
Ingredients
4 cups shredded extra sharp cheddar cheese
1 cup mayonnaise
1 jar (4-ounce) diced pimiento, with the juice
1/2 tsp cayenne pepper
1/2 tsp celery salt
1/2 tsp onion powder
1 (18-inch) loaf french bread
Mix
Tear the Short Cuts into shreds. In a large bowl, mix together shredded chicken, the cheddar cheese, mayonnaise, pimientos with their juice, celery salt and onion powder.
Mix
Tear the Short Cuts into shreds. In a large bowl, mix together shredded chicken, the cheddar cheese, mayonnaise, pimientos with their juice, celery salt and onion powder.
Hollow
Slice the French bread in half lengthwise. Place both halves cut side up on a large sheet of foil. Remove some of the bread from the inside of both halves, creating shallow cavities.
Hollow
Slice the French bread in half lengthwise. Place both halves cut side up on a large sheet of foil. Remove some of the bread from the inside of both halves, creating shallow cavities.
Spoon
Spoon chicken pimiento cheese mixture into the bottom half of the bread. Top with the unfilled half of the bread. Wrap the Chicken Pimiento Cheese Stuffed Bread tightly in foil and refrigerate for 1 hour or over night.
Spoon
Spoon chicken pimiento cheese mixture into the bottom half of the bread. Top with the unfilled half of the bread. Wrap the Chicken Pimiento Cheese Stuffed Bread tightly in foil and refrigerate for 1 hour or over night.
Serve
Remove from the refrigerator and unwrap. Slice into 1-inch pieces and serve on a large cutting board.
TIP If you don’t have one large sheet of foil, just use 2 smaller sheets.
Serve
Remove from the refrigerator and unwrap. Slice into 1-inch pieces and serve on a large cutting board.
TIP If you don’t have one large sheet of foil, just use 2 smaller sheets.
Chicken Pimiento Cheese Stuffed Bread
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