Sunday, February 7, 2010
If you're like me, you have a ready-to-go arsenal of yummy, quick, easy, less-than-30-minute meals for those nights when you're either too busy or just not feeling Julia Child-ish. I've made this a few times before, and it is definitely all of those things. Don't skimp on the ingredients (I did that the first time which made for a rather dry sandwich). You can health-ify it by using whole wheat bread.
from My Kitchen Cafe
1 loaf french bread, cut lengthwise
2 cups cooked, shredded chicken (in a pinch, you can use two large cans chicken breast)
1/2 cup light mayo
1/2 cup reduced fat sour cream
2 green onions, thinly sliced (white and green parts)
1/2 teaspoon garlic salt
1/3 cup fresh parsley, chopped (or 2 tablespoons dried)
2 cups shredded cheese (I used a combo of monterey jack and sharp cheddar cheese)
Olives, chopped (0ptional)
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. Bake for 15-20 minutes until bubbly and edges are lightly browned. Slice into pieces and serve immediately.