These Chicken Alfredo Mini Bread Bowls are a delicious and creative way to turn leftover chicken into a comforting meal. The crispy, golden sourdough bowls hold a creamy alfredo sauce mixed with tender chicken and topped with melted mozzarella, making them perfect for an easy, satisfying dinner or cozy indulgence.

Ingredients

• 2 mini sourdough loaves

• 1 cup leftover chicken (shredded or diced)

• 1 cup heavy cream

• 1 stick butter

• 4 oz cream cheese

• ½ cup freshly grated Parmesan cheese

• ½ cup mozzarella cheese (plus extra for topping)

• 2 tablespoons room temperature butter

• 2 tablespoon mayonnaise

• ½ teaspoon garlic powder

• Salt and pepper (to taste)

• Fresh parsley (for garnish)

Directions

1. Preheat the oven to 375°F. Cut a circle in the top of each sourdough mini loaf and hollow them out, leaving about 1/2-inch of bread around the edges.

2. In a small bowl, mix the room-temperature butter, mayonnaise, and garlic powder until combined. Brush the inside and edges of the hollowed bread bowls with the mixture. Place the bread bowls on a baking sheet and bake for 8-10 minutes or until the edges are firm and golden.

3. In a small saucepan over medium heat, warm the heavy cream, butter,  and cream cheese  until it starts to simmer. Gradually stir in the Parmesan cheese, mixing until the sauce thickens. Add the leftover chicken and 1/4 cup mozzarella to the sauce. Stir until heated through and the cheese is melted. Season with salt and pepper to taste.

4. Fill each bread bowl with the chicken Alfredo mixture. Top with extra mozzarella cheese.  Return the bread bowls to the oven and bake for another 8-10 minutes, or until the mozzarella on top is melted and bubbly.