Chicken Stuffed French Bread

Last week I made a chicken stuffed French bread, a new family favorite. I stumbled across this recipe a few months ago, and have made it a few times since. The recipe calls for some simple ingredients; chicken, bacon, cheese, mayo, sour cream… Most of these ingredients you probably already own, no need for a grocery trip.

First, I cooked a chicken breast. Yes one breast was enough because I used one small loaf. I’m also only feeding two adults and two kids who are very lightweight eaters. This step took me about 25 minutes but you can cut the prep and cook time if you buy chicken that is already shredded (I have purchased this at Kroger before). Or use left over shredded chicken.

I cooked the bacon at the same time as the chicken and set it on paper towels once done. I like to do this because paper towels absorb some of extra grease.

While waiting for the chicken to cool down enough for shredding. I cut a rectangle about two inches deep into the French bread loaf. Then, I shredded the chicken and added it to a bowl with the sour cream, cream cheese, mayo, buffalo sauce, and spices. Then, I mixed in only half of the amount of mozzarella and cheddar cheese the recipe calls for.

I added the chicken salad mix to the bread and topped with the remaining mozzarella and cheddar cheese. I baked it on a baking tray for 25 minutes. Once I removed it from the oven, I topped it with bacon and let it cool for about 10 minutes. At this point everyone had gathered around the table, so I cut it into slices and served warm.

My husband was very happy, just a few days before he had brought up this recipe in a conversation. The girls ate their portions without complaint. And I didn’t have to spend hours peeping for dinner.

Also, check out the original recipe here. The ingredients are slightly different, because I have customized this one for my household size.

I hope you give this easy recipe a try. Let me know, if you do and if you liked it.

Buen provecho,