Creole Style Butter Marinade 
No Salt Seasoning 
BBQ Chicken Thighs w/ Cheddar Mashed Potatoes and Cajun Butter Corn
@HeresYourBite is serving up juicy, flame-kissed chicken thighs glazed in smoky BBQ sauce. Sharp cheddar mashed…
Get RecipeYum! This cheesy garlic pull apart bread is sure to be a hit at your holiday dinner. Viet Home Cooking combines the flavors of roasted chicken with garlic, cheese and Creole seasoning for a side dish that’s truly delicious.
Ingredients
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1 Loaf of Round Bread (About 13 Ounces), Unsliced
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2 Tablespoons Tony’s Creole-Style Butter Marinade
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1/4 Teaspoon Tony’s No Salt Seasoning
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2 Tablespoons Unsalted Butter, Melted
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1 Tablespoon Fresh Garlic, Minced
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1/4 Cup Green Onion, Chopped
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1 Cup Rotisserie Chicken, Shredded
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1 1/2 Cups Mozzarella Cheese, Shredded
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1/2 Cup Sharp Cheddar Cheese, Shredded
- Clear
Directions
- Preheat oven to 350°F.
- Combine the Tony’s Creole-Style Butter Marinade, melted butter, garlic, green onion and Tony’s No Salt Seasoning in a bowl.
- In another bowl, combine the mozzarella, cheddar and chicken. Mix well.
- Cut a crisscross pattern into the round bread. Do not cue through the bread.
- Place the bread in aluminum foil on top of a baking tray. Make sure the foil is large enough to cover the bread.
- Bush the garlic butter mixture throughout the cuts in the bread. Leave a little of the garlic butter mixture for later. Add the chicken and cheese mixture to the inside each cut.
- Cover the bread with the foil and bake for 25-30 minutes.
- Uncover the bread and brush the remaining garlic butter mixture on top of the bread. Bake for another 15 minutes or until the cheese is fully melted.
- Remove from the oven and enjoy!
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