# Components:
→ Bread
01 - 1 large round sourdough loaf (about 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)
# Directions:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Use a serrated knife to cut the loaf in a crosshatch pattern, creating 1-inch cubes without slicing through the bottom.
03 - Combine shredded chicken, mozzarella, cheddar, mayonnaise, garlic, parsley, salt, pepper, and smoked paprika in a bowl until evenly blended.
04 - Gently pull apart the bread cubes and evenly distribute the filling mixture between each cut.
05 - Drizzle melted butter over the stuffed bread, ensuring it seeps into the crevices. Sprinkle Parmesan cheese and chives on top.
06 - Place the loaf on the baking sheet, loosely cover with aluminum foil, and bake for 15 minutes.
07 - Remove foil and continue baking for an additional 8 to 10 minutes until cheese is bubbly and golden.
08 - Allow to cool for 5 minutes, then serve warm by pulling apart pieces.
