Ingredients
Method
- Cook and shred 2 cups of chicken. In a large bowl, combine the shredded chicken with 4 oz softened cream cheese, ½ cup mayonnaise, ¼ cup Parmesan, 2 tbsp milk, 1 tsp onion powder, 1 tsp garlic powder, ½ tsp oregano, and ¼ tsp red pepper flakes (optional). Season with salt and pepper to taste, then set aside.
- Preheat your oven to 375°F (190°C). In a small bowl, mix ½ cup softened unsalted butter with 8-10 cloves minced fresh garlic, 2 tbsp chopped fresh parsley, ½ tsp sea salt, ¼ tsp black pepper, and 1 tbsp olive oil (optional).
- Slice the baguette lengthwise. Generously spread the garlic butter on the cut sides of both halves.
- Evenly spread the creamy chicken mixture over the garlic-buttered baguette halves.
- Sprinkle 2 cups shredded mozzarella, ½ cup grated Parmesan, and ¼ cup shredded provolone or white cheddar (optional) over the chicken mixture.
- Place the loaded baguette halves on a baking sheet. Bake for 15-20 minutes at 375°F (190°C) until golden and bubbly. For an extra golden crust, broil for 2-3 minutes, watching carefully.
- Remove from the oven and let rest for 5 minutes. Slice into portions, garnish with fresh parsley, and serve immediately.
Nutrition
Notes
Ingredient Swap: For the cooked chicken, I often grab a store-bought rotisserie chicken when I'm short on time; it's a fantastic shortcut that adds wonderful flavor.
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