Arkansas Outdoors
Chicken and Olive Stuffed French Bread
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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