Chicken Bacon Ranch Stuffed Bread

why make this recipe

This Chicken Bacon Ranch Stuffed Bread is easy and tasty. It fills a group and makes a warm, cheesy meal. You make it with simple store-bought items and little time.

introduction

This stuffed bread mixes chicken, bacon, cream cheese, and ranch for a rich flavor. If you like stuffed breads, try the similar Chicken Alfredo stuffed breadsticks recipe for another easy option.

how to make Chicken Bacon Ranch Stuffed Bread

Make the filling, hollow the bread, add cheese, fill it, wrap, and bake. The steps are simple:

• Mix the cream cheese, ranch dressing, and spices until smooth.
• Stir in chicken, bacon, green onions, and some cheese.
• Cut the bread lengthwise and hollow out the center.
• Layer cheese, add the filling, top with cheese, close the bread, and brush with butter.
• Wrap in foil and bake until hot and melted, then unwrap to crisp the crust.

Ingredients :

• 1 (16 inch) loaf Italian Bread
• 1 (8 oz) package 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

Directions :

1. Preheat the oven to 350°F. Prepare a baking sheet nearby.
2. Mix Filling: In a medium mixing bowl, beat together the cream cheese, Ranch dressing, garlic salt, and onion powder until smooth.
3. Stir in the chopped chicken, bacon, green onions, and 1 cup of the cheese by hand until well combined.
4. Prepare Bread: Slice the bread loaf in half lengthwise and hollow out some of the bread from the center of each piece to make room for the filling.
5. Assemble: Sprinkle 1 cup of cheese on the bottom half of the bread. Spread the filling mixture evenly over the cheese. Top with the remaining 1 cup of cheese.
6. Place the top half of the bread over the filling and press gently to seal.
7. Final Touches: Brush the bread on all sides with melted butter and wrap it in foil.
8. Bake: Place the foil-wrapped loaf on the baking sheet and bake for 30-40 minutes until the bread is heated through and the cheese has melted. Open the foil for the last 5 minutes to allow the bread to crisp up.
9. Serve: Let the bread rest for 5 minutes after baking, then slice and serve warm.

how to serve Chicken Bacon Ranch Stuffed Bread

Slice the loaf into thick pieces. Serve warm. It goes well with a simple salad, cut vegetables, or extra ranch for dipping.

how to store Chicken Bacon Ranch Stuffed Bread

Cool to room temperature. Wrap tightly in foil or plastic wrap. Keep in the fridge for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes until hot. You can freeze wrapped portions for up to 1 month; thaw in the fridge before reheating.

tips to make Chicken Bacon Ranch Stuffed Bread

• Use rotisserie chicken to save time.
• Let the cream cheese soften to mix easily.
• Don’t remove too much bread — leave a base to hold the filling.
• Brush with butter for a brown, crisp crust.
• Open the foil for the last few minutes to make the top crisp.

variation (if any)

• Add chopped jalapeño for heat.
• Swap Colby-Jack for mozzarella or cheddar.
• Use turkey bacon or cooked ham instead of bacon.
• Mix in cooked broccoli or spinach for veggies.

FAQs

Q: Can I use homemade ranch dressing?
A: Yes. Use the same amount of homemade ranch for a fresh taste.

Q: Can I make this ahead of time?
A: Yes. Assemble and wrap the loaf, then keep it in the fridge. Bake when ready, adding a few extra minutes if very cold.

Q: How do I reheat leftovers so they stay crisp?
A: Reheat on a baking sheet in a 350°F oven for 10-15 minutes. Open the foil for the last few minutes to crisp the crust.

Q: Can I make smaller individual servings?
A: Yes. Use small rolls or mini baguettes and cut the filling to fit for easy party bites.

Q: Is this safe to freeze after baking?
A: Yes. Wrap well and freeze up to one month. Thaw in the fridge before reheating in the oven.

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