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Chicken Verde Loaf |
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Serves: 8 Print this RecipeServing: 1 slice 14 Rhodes White Dinner Rolls, thawed and risen 4 ounces cream cheese, softened to room temperature 4 ounces can diced chilis 1 (2 1/4-ounce) can sliced black olives, drained 1/2 cup chopped yellow onions 2 (10-ounce) cans white chicken, in water, drained well Seasoned salt Pepper 1 tablespoon butter, melted 1/4 cup grated Parmesan cheese 1 tablespoon dried parsley Green taco sauce Combine rolls and, on a sprayed counter, roll into a 12 x 18-inch rectangle. Cover with sprayed plastic wrap and let rest. Meanwhile combine cream cheese, green chiles, olives and onions until well blended. Add chicken and toss to combine. Remove wrap and set aside. Spread chicken mixture evenly over middle third of dough going lengthwise. Sprinkle with salt and pepper. Fold right side over chicken mixture and overlap with left side. Place on sprayed baking sheet, folded side down and tuck ends under. Cover with plastic wrap again and let rise 30 minutes. Remove wrap and brush with butter. Score loaf with a sharp serrated knife then sprinkle with Parmesan cheese and parsley. Bake at 350°F for 25-30 minutes. Cover with foil last few minutes of baking , if necessary, to prevent over browning. Slice and serve warm with green taco sauce. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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