** This post was imported as a part of my top 30 from my old blog – What’s Cooking in the Orange Kitchen**

Hoagies are a staple in our meal rotation. I like them because they are so versatile and usually very quick to throw together. I make steak hoagies, chicken hoagies, meatball hoagies… you name it, we’ve probably put it on a hoagy roll for dinner. Now, one day, I will get around to making my own rolls but for now the LaRosa’s kind work perfectly. (LaRosa’s is a popular Cincinnati pizza restaurant and they sell these rolls in our local grocery store) For tonight’s dinner I went the Chicken Philly route.

Chicken Philly Hoagy

Ingredients
2 chicken breasts, cooked and shredded (I like to cook mine in a grill pan with a seasoning blend I have, along the same lines of Nature’s Seasoning)
1/2 onion cut into thin strips
8-10 button mushrooms
1 red bell pepper
2-3 tbsp butter or olive oil spread
salt and pepper to taste
Mayonnaise
Sliced cheese, I like provolone, swiss or white american
Hoagy Rolls

Directions
Pre-heat an oven to 375 degrees

In a large skillet, over medium-high heat, melt the butter. When the pan is hot and the butter is melted drop in the onions, mushrooms and peppers. Reduce the heat to low-medium. Cook until the onions start to turn gold brown about 10 minutes. Stir often. Half way through add the salt and pepper.

When the vegetables are done add the shredded chicken and cook for an additional minute. While that is cooking open the hoagy rolls and spread the mayonnaise on the inside (For Jesse I put a little on the bottom half and the top half, for mine I only put some on the top half)

Spoon the chicken/vegetable mixture onto the bottom half of the hoagy roll. Lay the cheese on top of the meat and then put the top half of the hoagy roll back on.

Bake for 6-8 minutes. Serve with chips or oven fries.

Cooking Tip!

This recipe will make enough filling for 3-4 hoagy rolls. I usually only make 2 and save the rest of the filling. Later in the week I’ll heat the filling up in a skillet, add some chicken broth, garlic, cream and a few other spices and toss with pasta. Voila, two meals from one nights prep!