So today was the first day back to school for my daughter (who is now in middle school!) and work for me (I work for the school district, Lunch Lady at your service 😀 ). Gone are the long lazy days of no rushing and no worry cooking. It’s time for the crockpot to come out and the search for yummy meals that are easy and not so much fuss. I’ll save the week-ends for the extravagant cooking..lol ;).
Even though my time in the kitchen is shortened now, I still want to have fun cooking and enjoy what we eat, after all our taste buds are still very active! 🙂 I want it to be food I am proud to serve! So while trying to decide what to make with left over roasted chicken (and being reminded quite incessantly by my daughter that she likes spicy!) I came up with this quite easy and fast, but very YUMMY dish for dinner. I hope you all enjoy it as much as we did! 🙂
Buffalo Chicken Garlic Bread
1 loaf french bread cut long wise
butter or margarine, your preference
3 cups shredded, cooked chicken
1/4 to 3/4 cup Franks Red Hot, depending on your taste
1/2 cup diced onion
1 tbsp. oil
2 cups shredded Mexican blend cheese
Spread both sides of bread with margarine/butter, then sprinkle with garlic powder. Place oil into heated pan, add onions and saute’ until translucent. Add chicken, heat thru. Then stir in hot sauce and cook for about 5 minutes. Divide chicken between both pieces of bread. Top with cheese. Place in preheated 350 degree oven and bake until cheese is melted and browns slightly. Serve with ranch dressing.