Gooey bake featuring shredded chicken, mozzarella, cheddar, and fresh herbs in pull-apart sourdough bread.
# What You'll Need:
→ Bread
01 - 1 large round sourdough loaf (approximately 1 lb)
→ Filling
02 - 2 cups cooked chicken, shredded
03 - 1 ½ cups shredded mozzarella cheese
04 - 1 cup shredded cheddar cheese
05 - ¼ cup unsalted butter, melted
06 - 2 tablespoons mayonnaise
07 - 2 garlic cloves, minced
08 - 3 tablespoons fresh parsley, chopped
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper
11 - ½ teaspoon smoked paprika (optional)
→ Topping
12 - 2 tablespoons grated Parmesan cheese
13 - 1 tablespoon fresh chives, chopped (optional)
# Cooking Steps:
01 - Preheat oven to 375°F and line a baking sheet with parchment paper.
02 - Using a serrated knife, cut the sourdough loaf in a crosshatch pattern, making 1-inch cubes without cutting through the bottom crust.
03 - In a mixing bowl, blend shredded chicken, mozzarella, cheddar, mayonnaise, minced garlic, chopped parsley, salt, black pepper, and smoked paprika until evenly incorporated.
04 - Gently separate the bread sections and evenly insert the chicken-cheese mixture into the cuts.
05 - Drizzle melted butter evenly over the stuffed loaf, allowing it to permeate the slices.
06 - Sprinkle grated Parmesan cheese and chopped chives over the top.
07 - Place the loaf on the prepared sheet, cover loosely with aluminum foil, and bake for 15 minutes.
08 - Remove foil and continue baking for 8 to 10 minutes until cheese is melted and golden.
09 - Allow to cool for 5 minutes, then serve warm by pulling apart the sections.
