This cheesy warm stuffed bread makes for an excellent entertaining dish or a comforting quick dinner with a side salad.
|2 tbsp||olive oil|
|1||lbs Maple Leaf ground chicken|
|1/2||red onion, small dice|
|1||small carrot, small dice|
|1||stalk celery, small dice|
|1 tbsp||garlic, minced|
|1/2 cup||dried cranberries, roughly chopped|
|1 tbsp||Dijon mustard|
|1 can||cream of celery soup|
|1||loaf of French bread|
|1 1/2 cups||of old sharp cheddar|
Preheat oven to 400 degrees
Heat oil in a large skillet over medium high heat. Brown chicken breaking apart with a wooden spoon, about 6 to 7 minutes. Add onion, carrot, cranberries and celery. Cook until vegetables are starting to soften, about 3 to 4 minutes. Add garlic and cook for 1 minute. Pour in mustard and cream soup stir to combine. Season with salt and pepper. Remove from heat and set aside.
Carefully make a cut the bread in the middle not cutting right through. Hollow out most of the bread. Spoon the filling into the bottom half of the bread and cheese in the top half. Seal the bread and wrap tightly in foil. Bake in the oven for 10 to 15 minutes. Allow to rest in the foil for a few minutes. Unwrap and slice!
Brush the top of the sealed loaf with garlic butter and pull the foil back and let top the loaf brown for the last 5 minutes of cooking time.
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