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Chicken Verde Loaf

This chicken dinner in a bread loaf has green chili's to add to the flavor.

Skill: Intermediate Prep Time: 15 Bake Time: 25-30 Servings: 8


14 Rhodes Yeast Dinner Rolls, thawed to room temperature
4 ounces cream cheese, softened to room temperature
4 ounce can diced green chiles
2.25 ounce can sliced black olives, drained
1/2 cup chopped yellow onion
2-10 ounce cans white chicken, in water, drained well
seasoned salt
1 tablespoon butter, melted
1/4 cup grated Parmesan cheese
1 tablespoon dried parsley


Spray counter lightly with non-stick cooking spray. Combine rolls together and roll into a 12x18-inch rectangle. Cover with plastic wrap and let rest.

In a bowl combine cream cheese, green chiles, olives and onions until well blended.
Add chicken and toss to combine.

Remove wrap and spread chicken mixture evenly over middle third of dough going lengthwise. Sprinkle with salt and pepper. Fold right side over chicken mixture and overlap with left side.

Place on sprayed baking sheet, folded side down and tuck ends under. Cover with plastic wrap again and let rise 30 minutes.

Remove wrap and brush with butter. Score loaf with a sharp serrated knife then sprinkle with Parmesan cheese and parsley.

Bake at 350°F 25-30 minutes. Cover with foil last few minutes of baking , if necessary, to prevent over browning. Slice and serve warm.