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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Slice the loaf lengthwise and hollow out some of the center, leaving enough bread around the edges to hold everything together.
Mix the shredded chicken with about 3/4 cup marinara, 3/4 cup mozzarella, Parmesan, Italian seasoning, and red pepper flakes.
Brush the inside and exposed edges of the loaf heavily with the garlic butter.
Add a thin layer of marinara to the bottom, pack in the chicken mixture, then top with a little more marinara and the remaining mozzarella and Parmesan.
Bake at 400°F for 12–15 minutes, then broil briefly until the cheese is blistered and the bread edges are crisp.
Finish with parsley or basil and another light brush of garlic butter on the crust.
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For a spicier kick, increase the amount of red pepper flakes.
Use any leftover chicken mixture as a topping for pasta or pizza.
Can I use a different type of cheese?
Yes, you can substitute mozzarella with provolone or cheddar for a different flavor.
How do I store leftovers?
Wrap leftovers tightly in foil and store in the refrigerator for up to 3 days.
Can I make this ahead of time?
Yes, you can prepare the bread and filling separately, then assemble and bake when ready to serve.
What can I serve with this dish?
This stuffed bread pairs well with a simple green salad or a bowl of soup.
Can I use fresh chicken instead of rotisserie?
Yes, cooked and shredded chicken breast or thighs can be used as a substitute.
