Bread Pots filled with chicken, mushrooms, and cheese

Indulge in the delightful experience of Bread Pots filled with chicken, mushrooms, and cheese, a perfect dish for cozy dinners or entertaining guests. These hearty bread bowls are filled with tender chicken, sautéed mushrooms, and gooey melted cheese, creating a comforting meal that feels both homey and gourmet. The unique presentation of these baked stuffed rolls is sure to impress, while their easy preparation means you won’t be stressed in the kitchen. Enjoy this versatile recipe that allows for ingredient substitutions based on your preferences, making it an ideal choice for any occasion.

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

Course: Main Cuisine: American Keyword: Experiment with different cheeses like gouda or add more vegetables like spinach. Use leftover chicken for a quick meal prep solution. Servings: Serves 4 Calories: 450kcal Author: Tisha

Ingredients

4 large sourdough or ciabatta bread rolls
2 cups cooked shredded chicken
8 ounces fresh mushrooms, sliced
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 large onion, finely chopped
2 tablespoons olive oil
2 teaspoons minced garlic
Salt and pepper to taste

Instructions

Preheat oven to 350°F (175°C). Cut tops off bread rolls and scoop out insides to create bowls.
In a skillet, heat olive oil and sauté onions until softened. Add mushrooms and cook until browned.
Mix sautéed vegetables with shredded chicken, mozzarella, and half of the Parmesan in a bowl.
Generously fill each bread roll with the mixture and top with remaining Parmesan.
Bake for 15-20 minutes until cheese is melted and bread is golden brown.
Garnish with fresh parsley before serving.

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