Preheat oven to 350°F. Slice the French loaf in half and hollow out the center.
In a bowl, mix softened butter, roasted garlic, olive oil, Parmesan, red pepper flakes, and black pepper until smooth. Spread evenly over both halves of the bread.
Bake 20 minutes until lightly toasted and fragrant. Remove from oven.
In a bowl, combine shredded chicken, buffalo sauce, cheddar, green onions, and cream cheese. Mix until fully coated and creamy.
Increase oven to 375°F. Pack the buffalo chicken mixture tightly onto the garlic bread.
Top with mozzarella and cheddar, covering completely.
Bake 20 minutes until the top is melted, golden, and the inside is hot and bubbly.
Finish with chopped parsley, slice, and serve warm.
Cook it hands-free.
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