Serves: 9
Total Calories: 65
Slice bread in half lengthwise. Make a 3/4-inch trench in middle of top and bottom side. Put bread halves on long pieces of tin foil, folding up along sides. Mix chiles, sour cream, and chicken; fill trenches with mixture. Place Velveeta slices on top of filling. Bake in a 350° oven 20 minutes, or until cheese melts. Slice into sections and serve.
This Mexicali Shotgun Bread recipe is from the Fast & Fabulous Party Foods and Appetizers Cookbook. Download this Cookbook today.
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