1 loaf French bread, cut lengthwise [ I used a loaf seasoned with Rosemary and garlic]
2 cups cooked, shredded chicken (in a pinch, you can use two large cans chicken breast)
1/2 cup light mayo
1/2 cup reduced fat sour cream
2 green onions, thinly sliced (white and green parts) [*I put these in a cup with about a tsp of butter to soften them up in the microwave for about a minute, stirring halfway through]
1/2 teaspoon garlic salt
1/3 cup fresh parsley, chopped (or 2 tablespoons dried)
2 cups shredded cheese (I used a combo of monterey jack and sharp cheddar cheese)
*Optional* I LOVE adding about 1 cup of thawed chopped spinach [ or fresh spinach] to these.
Preheat oven to 350 degrees. Place french bread on large baking sheet. Mix all topping ingredients together in a bowl. Spread topping evenly on top of both lengths of french bread. Bake for 15-20 minutes until bubbly and edges are lightly browned. Slice into pieces and serve immediately.
