Description
This Chicken Stuffed French Bread is a satisfying comfort food perfect for busy weeknights. It features a creamy filling of ground chicken, cheddar cheese, oats, mustard, and steak sauce, baked inside a hollowed French bread loaf until the cheese is melted and bubbly.
Ingredients
- 1 pound ground chicken
- ½ cup onion, diced
- 1 can (5 ounces) evaporated milk
- 1 large egg, beaten
- ½ cup quick oats, uncooked
- 1 tablespoon yellow mustard
- 1 tablespoon steak sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon minced garlic
- 3 cups cheddar cheese, shredded (divided: 2 cups for mixture, 1 cup for topping)
- 1 loaf French bread (about 16 inches long)
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Slice the French bread in half lengthwise and place both halves cut-side up on the prepared baking sheet.
- Press down the inside of each bread half with your fingers to create an indentation to hold the chicken mixture.
- Heat a large skillet over medium heat and add the ground chicken and diced onion. Cook for 8 to 10 minutes, stirring frequently to crumble the chicken, until the chicken reaches 165°F (74°C) and no pink remains.
- Remove the skillet from heat and drain excess fat. Stir in the evaporated milk, beaten egg, oats, mustard, steak sauce, salt, pepper, garlic, and 2 cups of shredded cheddar cheese until well combined.
- Divide the chicken mixture evenly between the two bread halves, spooning it into the indentations.
- Sprinkle the remaining 1 cup of cheddar cheese over the top of both stuffed bread halves.
- Bake in the preheated oven for 15 to 20 minutes, until the cheese is melted and bubbly and the bread edges are golden and crispy.
- Remove from the oven and let rest for 3 minutes before slicing into individual portions.
- Slice each half into 4 to 6 pieces and serve hot.
Notes
- Swap ground chicken for ground turkey for a similar lean protein option.
- Use whole wheat or sourdough bread instead of French bread for flavor and fiber variation.
- Replace cheddar cheese with mozzarella, pepper jack, or a Mexican cheese blend.
- Add ½ cup chopped celery or bell peppers to the chicken mixture for extra vegetables.
- For a creamier filling, stir in 2 tablespoons of cream cheese or sour cream with the evaporated milk.
- Make it spicier by adding ½ teaspoon cayenne pepper or red pepper flakes.
- Press or hollow out the bread just enough to hold the filling without breaking through the crust.
- Let the chicken mixture cool slightly before adding the egg to prevent scrambling.
- Save the scooped-out bread pieces for breadcrumbs or croutons.
- Brush the cut sides lightly with olive oil or melted butter before adding the filling for extra crispy bread.
- Garnish with fresh chopped parsley or green onions after baking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze portions for up to 2 months.
- Reheat slices on a baking sheet at 350°F for 10 to 12 minutes; avoid microwaving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American