This cheesy concoction can easily be prepared ahead of time for a quick and delicious weekday meal. Simply assemble, wrap in foil, refrigerate and bake when ready.
What you need
- 1 loaf French bread, sliced in half lengthwise
- 2 medium uncooked chicken breasts, diced
- 6 slices bacon, cooked and crumbled
- 1 cups (about 4) mushrooms, thinly sliced
- 12 ounces cream cheese
- cup shredded Monterey Jack cheese
- cup shredded cheddar cheese
- cup shredded mozzarella cheese
- Cilantro, for garnish (optional)
Honey Dijon marinade/sauce
- 1 tablespoon brown sugar
- 2 tablespoons honey
- 1 1/2 tablespoons Dijon mustard
- 1 1/2 tablespoons yellow mustard
- 1/2 tablespoon soy sauce
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1/2 teaspoon Cajun spice
- 1/4 teaspoon salt
What you do
- Preheat oven to 375 F.
- In a medium bowl, whisk honey Dijon marinade/sauce ingredients. Add 2 tablespoons marinade to a freezer bag with chicken and marinate for 30 minutes to 8 hours (optional*). Refrigerate the rest of the honey Dijon sauce separately.
- In a skillet over medium-high, heat 1 tablespoon olive oil. Add chicken and cook until cooked through. Stir in one tablespoon reserved honey Dijon sauce. Set aside.
- In a microwave safe bowl, microwave cream cheese at 30-second intervals, stirring in between, until completely smooth. Whisk in 2 tablespoons honey Dijon sauce. Spread the honey Dijon and cream cheese mixture evenly over each half of the French bread. Evenly top with mushrooms, followed by chicken, then cheeses, and finally top with bacon.
- Bake at 375 F for 12-15 minutes or until cheese is melted and slightly golden.
- Drizzle each French bread slice with any remaining honey Dijon sauce. Garnish with cilantro if desired.
* If you don't have time to marinate chicken, add 1 extra tablespoon honey Dijon sauce to chicken after cooking.
(Recipe from carlsbadcravings.com.)