Description
This Chicken Stuffed French Bread recipe combines tender cooked chicken with creamy cheeses and savory seasonings, all baked inside a hollowed-out French bread loaf for a deliciously cheesy and satisfying main course or appetizer. Perfect for gatherings or a cozy family meal.
Ingredients
Scale
Bread
- 1 loaf French bread
Chicken Filling
- 2 cups cooked chicken (shredded or chopped)
- ½ cup sour cream
- ½ cup mayonnaise
- 1 cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup finely chopped green onions or chives
- ½ cup chopped cooked bacon (optional)
Garnish
- 1 tablespoon chopped parsley
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or foil to prepare for baking.
- Prepare Bread: Slice the French bread in half lengthwise and carefully hollow out the center of each half, leaving a roughly ½-inch thick shell around the edges. Set aside the removed bread for breadcrumbs or discard.
- Mix Filling: In a large bowl, combine the cooked chicken, sour cream, mayonnaise, shredded cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, black pepper, chopped green onions, and bacon if using. Mix thoroughly until all ingredients are well incorporated.
- Fill Bread: Evenly spoon the chicken mixture into the hollowed-out bread halves, spreading it out neatly and filling the cavities completely.
- Bake: Place the filled bread halves on the prepared baking sheet and bake in the oven for 15–20 minutes until the filling is hot and the cheese has melted to a bubbly finish.
- Garnish and Serve: Remove from the oven, sprinkle with chopped parsley, allow to rest for a few minutes, then slice into serving pieces and serve warm.
Notes
- Using rotisserie chicken saves time and adds delicious flavor.
- Add sautéed mushrooms, spinach, or jalapeños for an extra burst of flavor.
- This recipe works well with other bread types like ciabatta or baguette.
