1 lg. loaf French of Italian bread
1 sm. onion, chopped
1 green pepper, chopped
1 c. mushrooms, sliced
1 (7 oz.) jar chunky-style spaghetti sauce
1 (5 oz.) breasts tomato herb with basil chicken, cooked, cut in pieces
2 c. Mozzarella cheese, shredded

Heat oven to 425 degrees. Cut bread in half lengthwise. Pull out soft bread, leaving 2 crust shells. Layer vegetables in shells, spoon on spaghetti sauce and chicken. Sprinkle with cheese. Place shells on baking sheet. Bake 10 to 15 minutes or until cheese is melted and bubbly. To serve, slice each filled shell in quarters. Serves 8.