Years ago, I wrote my first sponsored post. The gig was to come up with nine, yes NINE recipes for a well known company. It was back in the day when my photos were still marginally awful bordering on grotesque. In the last year, I have been culling those photos and even some of the posts. This is a rewrite of one of those nine recipes. Basically everything has changed, including the ingredients (except the chicken and French bread). This version is MUCH better and surprisingly, there is a gluten free option.As my husband bit into his second piece, he turned to me and said, “I hesitate to tell you how good this is for fear that we might never have it again!” Poor guy! It really is hard being part of a food blogger’s family. This is one meal that will return to our family again and again. It’s a fairly cheap thing to throw together.
Consider: I fed everyone and had leftovers for that same number the next day for lunch, all with only one pound of chicken! I also used 6 slices of bacon, but that’s only half a pound or so. Seeings as I grilled up four pounds of burgers the other day and had nary a burger left for the next day, I feel pretty good about that.
Frugal Tip: Most grocery stores have a “day old” section by their bakeries. This is the perfect place to get your French bread. As long as you use it within 24 hours, the bread is most likely going to be just as good as freshly made. Some stores brag about their warm bread, but you are going to be baking this anyway, so don’t be lured in by that gimmick. You can save up to 50% on the bread this way! Be careful to get bread in sealed plastic bags, however. If your store sells bread in a paper sleeve, gently squeeze the bread to see how hard it has gotten before you buy it.
- 1 loaf French bread
- 1 pound boneless, skinless chicken breast, chopped
- 3 slices bacon, cooked and crumbled
- 1 onion, chopped
- 2 ribs celery, chopped
- 2 tsp olive oil
- ½ tsp salt
- ¼ tsp ground pepper
- 1 15 oz jar prepared Alfredo sauce
- ½ cup shredded Mozzarella cheese
- ¼ cup shredded Parmesan cheese
- In a nonstick skillet, heat oil over medium heat.
- Add the chicken, onion and celery.
- Cook until chicken is done and vegetables are soft.
- Season with salt and pepper.
- Stir in the Alfredo sauce and turn off heat.
- Cut French bread loaf in half lengthwise.
- Spread half of the chicken sauce on one half and top with half the cooked bacon, half the mozzarella and half the Parmesan.
- Repeat for the other half of the bread.
- Place both bread halves on a large baking sheet.
- Bake in a preheated 400 degree oven for 10 minutes or until cheese is melted.
- Cut and serve.