Arkansas Outdoors Home

Arkansas Outdoors began on AETN in 1991 and is today one of our landmark sports and outdoors series. Every Tuesday at 6:30 p.m. hosts John Philpot and Phyllis Speer take viewers to all the best fishing spots, hunting areas and outdoor education areas in the state. Phyllis always ends the show with a special recipe or two, for all of you hunters watching who wonder how best to cook those critters you bag. The 30-minute program has been seen nationally and internationally on Versus Cable Television (formerly Outdoor Life Network) and has won numerous awards for its excellence in content and production values.

Chicken and Olive Stuffed French Bread

• 1 stick butter, divided and at room temperature
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 cups roasted chicken, cubed
• 1 6 oz. can black olives, drained
• 1 6 oz. jar pimento stuffed green olives
• 3 cups Monterey Jack cheese, grated
• cup mayonnaise
• tsp. oregano
• tsp. salt
• tsp. black pepper
• 1 large loaf French bread

Melt two tablespoons butter in skillet. Add onions and garlic and cook until soft. Remove from heat and let cool. Coarsely chop olives. Mix chicken, olives, cheese, mayonnaise, oregano, salt, black pepper, and remaining butter in bowl. Add onion and garlic mixture. Mix well and set aside. Slice top off French bread and remove some of the inside of the loaf. Fill loaf with chicken-olive mixture. Bake in a preheated 325-degree oven for 25-30 minutes until cheese is melted.

Can be cooked in #16 Dutch oven at 325-degrees using 19 briquettes on top and 5 on bottom.

Great and easy camp recipe for a delicious meal when served with a salad.

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