1-½ cup Cooked Chicken Shredded or 2 Chicken Breasts cut into small cubes
2 cups Cooked Broccoli Florets (optional)
3 cups Shredded Mozzarella Cheese
If using chicken breasts then thaw, cut into cubes, and cook on medium high until just cooked. You want to cook chicken on a high temperature and as fast as possible so it doesn’t become chewy. Once cooked set aside.
Melt butter in a medium saucepan over medium heat. Then add garlic and cook for about one minute longer. Gradually stir in half-and-half followed by Parmesan cheese and continue stirring until blended and sauce thickens.
Reduce heat to a simmer, stirring occasionally until heated through.
Remove from heat. Stir in parsley flakes, pepper and salt.
Preheat oven to 375 F. Line a large baking sheet with aluminum foil and set aside. Slice Italian bread in half lengthwise. Put the bread halves onto the sheet, cut side up.
In a medium bowl mix butter, garlic powder and parsley flakes until blended. Generously spread over bread.
In a medium bowl toss chicken with prepared Alfredo sauce. Spread evenly over the Italian bread slices. Top with broccoli then sprinkle with cheese.
Bake for 15-18 minutes until cheese is melted. Cut into desired slices and serve.
Note: Leftover chicken, store bought rotisserie chicken works great for this recipe.