This post may contain affiliate links, view our disclosure policy.
Hot Chicken Salad French Bread Sandwiches are so creamy, cheesy, and baked in the oven on French bread for a deliciously easy open faced sandwich. Simple hot chicken salad mixture toasted on top of soft and fluffy French bread – ready in 30 minutes or less!
For another easy dinner recipe that uses a loaf of French bread, be sure and try French Bread Pepperoni Pizza.
Hot Chicken Salad Sandwiches Recipe
I have a list of my family’s favorite dinner recipes that are so easy to make, inexpensive, and are a guarantee that my kids will eat it with no complaining. Today’s recipe is at the very top of that list.
If I have leftover chicken, even canned chicken, or those days that I grab a rotisserie chicken at the grocery store – these open faced French bread sandwiches are usually what I make.
A simple creamy cheesy chicken salad mixture gets spread over some store-bought French bread, and then it toasts in the oven for an open-faced, easy-to-eat, sandwich for dinner.
I hope your family loves this one as much as mine does ♥︎
Simple Ingredients Needed
- Loaf French Bread : You can make this super easy and grab one from the grocery store bakery area, or make Homemade French Bread. I use store-bought!
- Cooked Shredded Chicken : Use up leftover chicken, rotisserie chicken, even canned chicken that has been drained well and flakes tastes great in this recipe, or throw some boneless skinless chicken breasts + a can of chicken broth into the slow cooker (cook on LOW heat 6-7 hours and then shred it up).
- Shredded Cheese : Any variety of cheese can be used. I normally use Colby Jack or Cheddar cheese, but feel free to use Monterey Jack or Pepper Jack cheese.
- Mayonnaise : Any mayonnaise you prefer can be used here – light, avocado oil, full-fat, etc. I use the full-fat real mayonnaise because it’s thick and has the best taste.
- Sour Cream
- Green Onions
- Dried Parsley
- Garlic Salt
How To Make Hot Chicken Salad Sandwiches on French Bread (Printable Recipe Card)
Heat the oven to 350 degrees F. Line a cookie sheet/baking tray with parchment paper.
Cut the loaf of French bread in half, lengthwise like a hot dog bun, and place the two halves on the prepared baking sheet.
In a mixing bowl, combine the chicken, shredded cheese, mayonnaise, sour cream, green onion, parsley, and garlic salt, and stir until everything is thoroughly combined.
Spread the chicken salad mixture evenly over the top of each French bread half.
Cook for 20-25 minutes.
Remove from the oven and allow it to cool for a few minutes before cutting into slices. Enjoy warm!
How To Store Leftover Hot Chicken Salad Sandwiches
These open-faced French bread sandwiches are best eaten after coming out of the oven. Leftovers don’t keep well because the bread will become very soft with the chicken salad mixture on it.
I have found that if I warm up a slice of it inside the air fryer, that it helps crisp it up again, which prevents it from being too soft.
If you do want to store leftovers then place the slices of sandwich into an airtight container, or wrap them in aluminum foil, and store in the fridge for 2-3 days.
Serving Suggestions
These hot chicken salad sandwiches pair well with a sweeter type side dish like Jello or pudding side dishes – like Marshmallow Cherry Fluff, Strawberry Jello Fluff, Watergate Salad, or Raspberry Pear Jello.
Another option is to serve it with fresh fruit like kiwi, strawberries, pineapple, and watermelon. You can also make this Lemon Yogurt Fruit Salad or Berry Cheesecake Fruit Salad.
Recipe Tips For Success
- For the best taste and rich creamy texture, I recommend using full-fat mayonnaise and sour cream for the chicken salad mixture.
- Use any cheese you love! Pepper Jack for some spice, or stick to the classics like Cheddar cheese (mild, medium, or sharp), Colby Jack cheese, or Monterey Jack cheese.
- Plan on serving the open faced sandwiches immediately after baking. These are best eaten after they’re made. You can eat leftovers but I would recommend warming up leftovers in the air fryer to make them crisper and not so soft.
- This recipe is super adaptable to additional seasonings that you want to add. Garlic powder, onion powder, cayenne pepper for spice, etc.
More Tried & True Quick Dinner Recipes
More Chicken Salad Recipes You’ll Love
- Classic Waldorf Chicken Salad
- Pineapple Chicken Salad Sandwiches
- Dill Pickle Chicken Salad
- Santa Fe Chicken Salad Wraps
- Chicken Caesar Salad Wraps
Hot Chicken Salad French Bread Sandwiches
Ingredients
- 1 loaf french bread
- 2 cups cooked shredded chicken
- 2 cups shredded cheese (any variety)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup sliced green onions
- 2 tablespoons dried parsley
- ½ teaspoon garlic salt
Instructions
- Heat the oven to 350℉. Line a cookie sheet/baking tray with parchment paper.
- Cut the loaf of French bread in half, lengthwise like a hot dog bun, and place the two halves on the prepared baking sheet.1 loaf french bread
- In a mixing bowl, combine the chicken, shredded cheese, mayonnaise, sour cream, green onion, parsley, and garlic salt. Stir until everything is thoroughly combined.2 cups cooked shredded chicken, 2 cups shredded cheese, 1/2 cup mayonnaise, 1/2 cup sour cream, 1/4 cup sliced green onions, 2 tablespoons dried parsley, ½ teaspoon garlic salt
- Spread the chicken salad mixture evenly over the top of each French bread half.
- Cook for 20-25 minutes.
- Remove from the oven and allow it to cool for a few minutes before cutting into slices. Enjoy warm!
Video
Notes
- For the best taste and rich creamy texture, I recommend using full-fat mayonnaise and sour cream for the chicken salad mixture.
- Use any cheese you love! Pepper Jack for some spice, or stick to the classics like Cheddar cheese (mild, medium, or sharp), Colby Jack cheese, or Monterey Jack cheese.
- Plan on serving the open faced sandwiches immediately after baking. These are best eaten after they’re made. You can eat leftovers but I would recommend warming up leftovers in the air fryer to make them crisper and not so soft.
- This recipe is super adaptable to additional seasonings that you want to add. Garlic powder, onion powder, cayenne pepper for spice, etc.
Nutrition
Did You Make This Recipe?
I’d love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!
Those look yummy! So how do you get all the shredded chicken? Occasionally I fill my crockpot with frozen chicken and then shred it all and freeze, but I feel like I blow through it so fast. Thanks for sharing 🙂
Hey Alia! I usually just put some chicken breasts in the crock pot, with some chicken broth, during the day and then use it that night.
Sometimes I will fill the crock pot with chicken and then shred it and keep it in the fridge- that’s only if I know I will be using lots of shredded chicken that week.
This looks so good. I love how easy this is to prepare and my family would totally eat this. Pinned. You’re also my feature pick for the MM party. Hope to see you again this Sunday.
Hi Erlene! Thank you so much for picking it to feature 🙂 It is a favorite of ours, and so easy! Have a great weekend. I’ll see you ladies again on Sunday.
I made this tonight exactly as written. I even had a small piece of muenster cheese. I used a take and bake Cheddar loaf from Aldi and it was perfect for a weeknight meal. After baking the bread, I sliced and toasted for about 5 minutes and then topped with chicken mix and a little more shredded cheese. I rarely review recipes but I would make this again in a minute. Thanks for posting.
I love that you commented on this recipe. Thank you! It’s one of those recipes that has never really gotten the attention it deserves cause it’s one of our favorites and so creamy! So happy it was a hit 🙂
This has become one of our family’s favorite meals.
Can you use Italian brea in place of french
I think that is a great idea! Let me know how it turns out!
Soooo good!
🤗 Thank you!