Ingredients
Method
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Slice the french bread lengthwise into two equal halves.
- In a mixing bowl, combine softened butter, cream cheese, minced garlic, olive oil, salt, and black pepper. Whisk until smooth and fully integrated.
- Fold chopped parsley and dried oregano into the butter mixture, ensuring even distribution of herbs.
- Generously spread the herbed butter mixture across both bread halves, covering the entire surface.
- Layer shredded chicken evenly over the buttered bread.
- Liberally sprinkle mozzarella cheese over the chicken, then add an even coating of grated parmesan cheese.
- Transfer the prepared bread to the baking sheet, positioning it with the cheese facing upward.
- Bake in the preheated oven for 12-15 minutes, or until the cheese melts completely and the edges turn golden brown.
- Remove from the oven. Let cool for 2-3 minutes to allow the cheese to set slightly.
- Slice into diagonal portions. Serve immediately while warm and gooey.
Nutrition
Notes
Ingredient Swap: I often use leftover rotisserie chicken for this, it shreds so easily and saves me a ton of time on busy weeknights.
Just make sure it's fully cooked