# Components:
→ 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)
# Directions:
01 - Preheat the oven to 375°F and line a baking sheet with parchment paper.
02 - Using a serrated knife, slice the bread in a crosshatch pattern into 1-inch cubes, cutting almost to the base without slicing through.
03 - In a mixing bowl, combine shredded chicken, mozzarella, cheddar, mayonnaise, minced garlic, parsley, salt, pepper, and smoked paprika until well mixed.
04 - Gently pull apart the bread sections and evenly distribute the chicken and cheese mixture into the cuts.
05 - Drizzle the melted butter evenly over the stuffed bread, letting it seep into the crevices.
06 - Sprinkle grated Parmesan and chopped chives over the top if desired.
07 - Place the loaf on the prepared baking sheet, cover loosely with foil, and bake for 15 minutes.
08 - Remove the foil and bake an additional 8 to 10 minutes until cheese is bubbly and golden.
09 - Allow to cool for 5 minutes before serving. Pull apart pieces to enjoy warm.
