On colder winter days who doesn’t want to enjoy some warm chicken goodness. Especially if it includes cheesy goodness, garlicy goodness, and crispy bread goodness?
This is a simple recipe for a hearty and tasty – great for even a weeknight – meal!
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Cheesy Chicken Bread
(Don’t worry, it is way better than it sounds.)
– 1 loaf of unsliced bread (you can buy one at the store, or make your own with my simple bread recipe…just shape it more into an elongated loaf than a round boule)
– herb butter (regular butter works well too)
– shredded chicken (cooked in a slow cooker or a rotisserie chicken works)
– black pepper, garlic powder, and rubbed sage to taste
Preheat oven to 350°.
Cut the top half off the bread (with a serrated knife) and place it on a foil lined cookie sheet. (Lining the cookie sheet with foil makes clean up easier.)
Butter both halves of the loaf.
Sprinkle a layer of parmesan cheese on top of the bottom half.
Next add the chicken in an even layer.
At this point, add your seasonings: pepper, garlic powder and sage to your tastes.
Add a layer of mozzarella to the top of the chicken (be generous).
Place the buttered top of the loaf back on top of the loaded bottom half.
Cook for 20-25 minutes.
Remove from the oven and let cool for 5 minutes (the bread should be crispy and golden brown, and the cheese should be melted and gooey.
Slice (with a serrated knife) and serve.
This dish is particularly delicious when served with a side salad – or on colder days, with a cup of chicken broth.
TIP for reheating leftovers:
Wrap the leftover loaf in foil and place it in the oven before pre-heating the oven to 350°.
Leave the foil wrapped loaf in the over for 5-7 minutes after the oven gets up to temp.
After that time, remove, unwrap, slice and serve.