Hot Chicken Hoagie

Want to know what makes the quickest, best traveling or take in dinner? This here hot chicken hoagie! It's absolutely delicious, a sure fire hit with kids and husbands, and you should make right now.

I know I shamelessly use Mel's Kitchen Cafe recipes probably way too often, but I've never had one let me down...I would hope she'd be flattered!

Hot Chicken Hoagie

{Recipe source: Mel's Kitchen Cafe}

1 loaf of sturdy french bread, cut lengthwise

2 cups cooked shredded chicken (crockpot on high 2-4 hours-depending on frozen or not-in chicken broth, or oven cooked and chopped are 2 options)

1/2 cup mayo

1/2 cup sour cream

3 green onion, sliced

1/2 tsp garlic salt

1/3 cup fresh parsley or 1-2 T dried

2 cups shredded cheese of choice (cheddar or mont jack or colby jack are good)

1/2 small can chopped olives, drained

Preheat oven to 350 degrees. In bowl, combine, mayo, sour cream, green onions, parsley, olives, and garlic salt. Stir. Add chicken and cheese and stir to combine. Spoon by heaping spoonful onto each half of cut french bread. Spread out a bit to cover entire bread surface if necessary. May sprinkle a little more cheese over all. Pop in oven for 20 minutes until bubbly and edges lightly golden. Slice and serve. Good hot, warm, or even room temp! Leftovers keep well in fridge and may reheat in microwave or in oven again. I've successfully frozen prior to baking and then thawed and baked off just fine.