Chicken Tender Cob Loaf

Time 30 min
Difficulty Easy
Serves 8


Tegel Take Outs Louisiana Style Tenders 500g SHOP WITH MENUAID
  • 1 packet Tegel Take Outs Louisiana Tenders 
  • 1 cob loaf
  • 1 small brown onion, finely diced
  • 6 rashers streaky bacon, chopped
  • 1 packet onion soup mix
  • 1 cup cream cheese
  • 1 cup sour cream
  • 1/2 cup grated tasty cheese


  1. Pre-heat the oven to 200°C.
  2. Heat a splash of oil in a pan over medium-high heat and sauté the bacon and onions until cooked through and caramelised. Transfer to a large mixing bowl and stir through the onion soup mix, cream cheese, sour cream and tasty cheese. Set aside.
  3. Using a serrated knife, cut a 4cm lid off the top of the loaf. Scoop out the inside, leaving a 2cm thick border. Place in the middle of a baking tray and arrange the Louisiana Tenders and extra bread around the outside.
  4. Fill the cob loaf with the bacon & cheese mixture and bake in the oven for 20 minutes, until the cob loaf is toasted, the inside is bubbling and the tenders are cooked through.
  5. Serve hot, with the tenders for dipping!

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