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Chicken Bacon Ranch Stuffed Bread

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A savory stuffed bread featuring Italian bread filled with a creamy mixture of chive and onion cream cheese, ranch dressing, garlic salt, onion powder, rotisserie chicken, crispy bacon, green onions, and Colby-Jack cheese. Baked until melty and golden.

Ingredients

Scale
  • 1 16 inch loaf Italian bread loaf
  • 8 oz chive and onion cream cheese, softened
  • 1 cup bottled ranch salad dressing
  • 1 1/2 tsp garlic salt
  • 1 tsp onion powder
  • 3 cups rotisserie chicken, roughly chopped
  • 6 slices bacon, cooked and crumbled
  • 3 medium green onions, finely chopped
  • 3 cups shredded Colby-Jack cheese, divided
  • 1 Tbsp melted butter

Instructions

  1. Preheat the oven to 350°F. Set aside a baking sheet.
  2. In a medium bowl, beat together the cream cheese, ranch dressing, garlic salt, and onion powder until smooth.
  3. Mix in the chopped chicken, crumbled bacon, green onions, and 1 cup shredded cheese by hand.
  4. Slice the bread loaf in half lengthwise and hollow out some of the bread from each half.
  5. Sprinkle 1 cup shredded cheese on the bottom half of the bread.
  6. Spread the filling evenly over the cheese.
  7. Top with the remaining 1 cup shredded cheese and place the top half of the bread on the filling.
  8. Brush all sides of the stuffed loaf with melted butter and wrap tightly in foil.
  9. Place on the baking sheet and bake for about 25-30 minutes until heated through and cheese is melted.
  10. Let rest for 5 minutes before slicing and serving.

Notes

Use leftover rotisserie chicken for convenience. For extra crispness, unwrap the foil during the last 5 minutes of baking. You can substitute the Italian bread with French bread if preferred.

Nutrition

Find it online: https://www.receipster.com/chicken-bacon-ranch-stuffed-bread/

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