|1||pkg PERDUE® SHORT CUTS® Carved Chicken Breast, Original Roasted (9 oz.)|
|4||cups shredded extra sharp cheddar cheese|
|1||jar (4-ounce) diced pimiento, with the juice|
|1/2||tsp cayenne pepper|
|1/2||tsp celery salt|
|1/2||tsp onion powder|
|1||(18-inch) loaf french bread|
Slice the French bread in half lengthwise. Place both halves cut side up on a large sheet of foil. Remove some of the bread from the inside of both halves, creating shallow cavities.
Tear the Short Cuts into shreds. In a large bowl, mix together shredded chicken, the cheddar cheese, mayonnaise, pimientos with their juice, celery salt and onion powder.
Remove from the refrigerator and unwrap. Slice into 1-inch pieces and serve on a large cutting board.
Spoon chicken pimiento cheese mixture into the bottom half of the bread. Top with the unfilled half of the bread. Wrap the Chicken Pimiento Cheese Stuffed Bread tightly in foil and refrigerate for 1 hour or over night.
If you don’t have one large sheet of foil, just use 2 smaller sheets.