Creme de Colorado Cookbook
Jr. League of Denver
3/4 cup mayonnaise
5 green onions, including tops, thinly sliced
1 8-oz can of water chestnuts, drained and coarsely chopped
4 tsp Dijon mustard
1 tsp worcestershire sauce
1 tsp salt
5-6 drops tabasco sauce
4 cups diced, cooked chicken
1 cup shredded monterey Jack cheese
1 baguette of french bread
1 cup chopped tomato
1 cup of monterey jack cheese
Garnish with green onions, black olives
In a large bowl, combine mayo, green onions, water chestnuts, mustard, Worcestershire, salt and tabasco.
Stir in chicken and one cup of shredded cheese. Up to this point, chicken mixture can be prepared ahead, covered and refrigerated for up to 24 hours.
Split french loaf in half lengthwise, Trim any uneven crust from bottom so loaf rests evenly. Place bread, cut side up, on baking sheet. I put the bread under the broiler for a couple of minutes till brown. Warm the mixture if cold ( this is done because if you pile the cold chicken mixture on the bread the broiler will never warm the middle) then mix tomato into the chicken mixture. Spread evenly over each bread half and sprinkle with one cup of the shredded monterey jack cheese. Broil or bake at 350 degrees until cheese is bubbly and lightly browned, Transfer to cutting board. Garnish with green onions, and or olives.
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