3/4 c. mayonnaise
5 green onions with tops
8 oz. can sliced and drained water chestnuts
4 tsp. Dijon mustard
1 tsp. Worcestershire sauce
1 tsp. salt
5 or 6 drops Tabasco sauce
4 c. cooked and diced chicken
8 oz. shredded Monterey Jack cheese
1 loaf French bread

Preheat oven to 450 degrees. In large bowl, combine chicken, water chestnuts, onions and mayonnaise, stir in all remaining ingredients using 4 ounces of cheese. Lengthwise split bread, trim off uneven crusts so it will rest flat on cookie sheet. Place bread cut side up on sheet. Spread topping evenly over each half. Sprinkle remaining cheese over topping. Bake until cheese is bubbly and lightly browned, about 10 minutes. Remove to cutting board and slice into serving size pieces.