Ingredients
1
can (11 oz) refrigerated Pillsbury™ Original French Bread
1/2
cup shredded mozzarella cheese (2 oz)
1/2
teaspoon basil leaves
2
tablespoons olive oil
1/2
medium yellow bell pepper, cut into strips
1/2
medium onion, sliced
3 1/2
cups shredded deli rotisserie chicken (from 2-lb chicken)
1/2
cup Progresso™ chicken broth
1
can (14.5 oz) Muir Glen™ organic crushed fire roasted tomatoes
1
teaspoon finely chopped garlic
1/2
teaspoon Italian seasoning
1/2
teaspoon ground thyme
1/8
teaspoon salt
1/8
teaspoon ground white pepper or ground black pepper
2
cups shredded romaine lettuce, if desired
Preparation
Heat oven to 350°F. Spray cookie sheet with cooking spray. Remove dough from can. With sharp knife and starting 1/2 inch from 1 end of dough, make a 3/4-inch-deep cut along the length of the dough to within 1/2 inch of opposite end. Sprinkle cheese and basil evenly over top of loaf. Place on cookie sheet.
Bake 23 to 28 minutes or until golden brown. Cool 5 minutes. With serrated knife, cut loaf in half horizontally.
Meanwhile, in 12-inch nonstick skillet, heat oil over medium heat. Add bell pepper and onion. Cover; cook 4 minutes or until vegetables are crisp-tender. Add chicken, chicken broth, tomatoes, garlic, Italian seasoning, thyme, salt and pepper; cover and cook 10 minutes. Remove cover and cook an additional 10 to 15 minutes or until all liquid is absorbed.
Spoon chicken mixture over bottom half of loaf; top with lettuce and top of bread. Cut crosswise into 6 sandwiches.
