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Serve warm, ideally with a side salad or some crispy vegetables.
If you have leftovers, wrap the loaf tightly in foil or plastic wrap and store it in the fridge for up to 2 days.
Reheat by wrapping the loaf in foil and placing it in the oven for 10-15 minutes to warm it through.
Variations:
Try adding sautéed onions or garlic for an extra flavor boost.
Swap the chicken for turkey or another lean protein for variety.
Use different cheeses like pepper jack or gouda for a different twist.
Add a few tablespoons of ranch or creamy dressing to the filling for extra creaminess.
FAQ:
Q: Can I use a different type of bread?
A: Yes, you can use any type of bread, but a soft and slightly crusty loaf like a French baguette or sourdough will hold the filling well.
Q: Can I make this ahead of time?
A: Yes, you can prepare the stuffed loaf ahead of time and refrigerate it before baking. Just bake it when you’re ready to serve.
Q: Can I freeze the stuffed loaf?
A: Yes, you can freeze the unbaked loaf. Wrap it tightly and freeze for up to a month. Bake from frozen, adding a few extra minutes to the cooking time.
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