Hot Chicken Salad Stuffed Bread

As I slightly alluded to yesterday, I kind of like bread. Not surprisingly, the rest of the family does too. So every so often, I like to make a meal that is focused around bread in one form or another. When I was really craving a sandwich the other night, I decided to do just that. I came up with this Hot Chicken Salad Stuffed Bread and it turned out to be a hit. The only complaint I heard was that there wasn’t enough. Eating an entire loaf of French bread in one sitting is probably a sign of a large family!

I used just a basic chicken salad recipe, but you could definitely use your favorite recipe too.

Hot Chicken Salad Stuffed Bread

  • 1 lb. boneless, skinless chicken breasts, fully cooked
  • 2 stalks celery
  • 1 bunch green onions
  • 1 c. mayonnaise
  • 1 T. dijon mustard
  • 1 t. salt
  • 1/2 t. black pepper
  • 1 loaf French bread
  • 1/2 c. shredded cheddar cheese

Cube chicken and place in bowl. Slice celery and green onions and add to the bowl. Stir in remaining ingredients, except bread and cheese, until combined. Refrigerate until using.

+ 10 minutes baking time Cut a rectangle out of the center of bread, being careful not to cut all the way through.

Remove carefully and scrape out the remaining bread to create a hollow space. Spoon chicken salad into bread and sprinkle with cheese.

Place on a cookie sheet and bake at 350 degrees for 8-10 minutes, until cheese is melted. Cut off most of the bread from the removed crust section. Place the remaining crust in the oven with the loaf for the last 2-3 minutes of cook time.

Replace top; slice and serve.

4 thoughts on “Hot Chicken Salad Stuffed Bread

  1. We do a similar meal, but use individual soft bread rolls hollowed out, instead of a large loaf. It’s delicious.

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