# What You'll Need:
→ Bread
01 - 1 large round sourdough loaf, approximately 1 lb
→ Filling
02 - 2 cups cooked shredded chicken
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)
# How to Make It:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Using a serrated knife, cut the sourdough loaf in a crosshatch pattern forming 1-inch cubes, slicing nearly to the base without cutting through.
03 - In a mixing bowl, combine shredded chicken, mozzarella, cheddar, mayonnaise, minced garlic, parsley, salt, pepper, and smoked paprika if using.
04 - Carefully pull apart the bread sections and evenly distribute the chicken-cheese mixture into the cuts.
05 - Drizzle the melted butter over the stuffed bread allowing it to seep into the crevices.
06 - Sprinkle grated Parmesan cheese and chopped chives on top, if desired.
07 - Place the loaf on the prepared sheet and cover loosely with aluminum foil. Bake for 15 minutes.
08 - Remove foil and bake for an additional 8 to 10 minutes until cheese is bubbly and golden.
09 - Allow the bread to cool for 5 minutes before serving warm. Pull apart pieces to enjoy.
