1. Bread -- Heat the oven to 350 degrees and either spray a cookie sheet with nonstick spray or line with parchment paper. Remove the bread loaf from the can and cut each loaf into 3 pieces. Shape each into ball, placing seam at bottom so dough is smooth on top. Place dough balls, seam side down, on sprayed cookie sheet. Bake at 350°F for 22 to 26 minutes or until golden brown. 2. Filling -- In a large saute pan, add the oil and bring to medium high heat. Add the chicken, pepper and onion and cook 5 to 7 minutes until the chicken is no longer pink. 3. Then add, in all the remaining ingredients except the sour cream and the 1 cup of cheese, and mix well. Bring to a boil, stir, and then reduce to medium low and simmer about 10 minutes, add in the sour cream and cook another minute or so, just to heat up. 4. Bread Bowls -- Now the bread should be done and slightly cooled so you can handle them. You can also make these the day before, no problem. If you make the bread ahead, I like to just heat them up in the oven at 325 for about 10 minutes to warm up. Then, cut a slice off the top and then scoop out about 1/2 of the bread, and just press the rest of the bread in the bowl down to make room for the filling. You want some of the bread to remain. 5. Fill -- Add 1/4 cup cheese to the bottom of each bowl, then fill your bread bowl with the chicken mixture, and then top each bread bowl with the remaining cheese and olives as a garnish. Serve the sour cream on the side. 6. If you really want to make it good. Place the bread bowls right under the broiler for just a minute to melt the cheese. Just ENJOY! These are really very good. 7. NOTE -- Don't throw out that bread you scooped out. Put in a baggie and freeze. Use that as a nice stuffing for some fish fillets of chicken breasts and it makes a great thickening agent for soups. You can also just let is dry out, crunch up and use over vegetables for bread crumbs. SAVE IT! ---------------------------------------------------------------------------
Nutrition
Ingredients
