3/4 c. mayo
5 green onions & tops, thinly sliced
1 (8 oz.) can water chestnuts, drained, coarsely chopped
4 tsp. Dijon mustard
1 tsp. Worcestershire sauce
1 tsp. salt
5-6 drops Tabasco
4 c. diced, cooked chicken
1 c. shredded Monterey Jack cheese
1 baguette loaf French bread
1 c. chopped tomato
1 c. shredded Monterey Jack cheese
Garnish: minced fresh parsley, sliced green onions, sliced black olives

In large bowl, combine mayo, green onion, water chestnuts, mustard, salt and Tabasco. Stir in chicken and 1 cup cheese (can be prepared ahead, up to this point). Split French loaf in half lengthwise. Turn so loaf rests evenly on bottom. Place bread, cut side up, on baking sheet. Spread evenly over bread; sprinkle with 1 cup cheese. Bake until cheese bubbles. Garnish.