Prep Time



Cook time





  1. PREHEAT oven to 200°C (180˚C fan forced).
  2. MIX all ingredients in a large bowl. Spread mixture evenly into a lightly greased 1L baking dish.
  3. BAKE 20 minutes or until mixture is heated through; stir. Line a large baking tray with baking paper.
  4. CUT 4cm off the top of cob loaf to form a lid. Scoop bread from the centre of the loaf, leaving a 1.5cm edge. Tear or roughly chop bread pieces.
  5. SPOON chicken dip mixture into loaf. Arrange lid, bread pieces and sliced baguette in a single layer on the baking tray around the loaf. Bake for 20 minutes or until lightly toasted. Garnish as desired. Serve with toasted bread, chips, crackers and/or vegetables.