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Chicken Bacon Ranch Stuffed Bread

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This Chicken Bacon Ranch Stuffed Bread is a deliciously savory pull-apart loaf filled with creamy ranch-seasoned chicken, crispy bacon, and gooey melted cheese. Perfect for sharing, it’s a crowd-pleaser for game days, parties, or family dinners!

Ingredients

Scale
  • 1 large French bread loaf or Italian bread
  • 2 cups cooked, shredded chicken
  • 1/2 cup ranch dressing
  • 1 cup shredded mozzarella or cheddar cheese
  • 1/2 cup cooked bacon, crumbled (about 4–5 strips)
  • 1/4 cup chopped green onions
  • 2 tbsp unsalted butter, melted
  • 1/2 tsp garlic powder
  • Fresh parsley, chopped (for garnish)

Instructions

  • Prepare the Bread:

    • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or foil.
    • Slice the top off the bread loaf and hollow out the center, creating a bread “boat.” Set aside the removed bread to use as breadcrumbs or discard.

  • Make the Filling:

    • In a mixing bowl, combine the shredded chicken, ranch dressing, shredded cheese, crumbled bacon, and chopped green onions. Stir until well combined.

  • Fill the Bread:

    • Spoon the chicken mixture into the hollowed-out bread loaf, pressing down gently to fill it evenly.

  • Add the Garlic Butter:

    • In a small bowl, mix the melted butter and garlic powder. Brush the garlic butter over the top and edges of the bread loaf.

  • Bake:

    • Place the stuffed bread on the prepared baking sheet and bake for 20-25 minutes, or until the cheese is melted and the bread is golden and crispy.

  • Serve:

    • Garnish with chopped parsley, if desired. Slice into pieces and serve warm.

Notes

  • Add veggies: Mix in chopped bell peppers or spinach for extra flavor.
  • Make it spicy: Add a pinch of crushed red pepper flakes or diced jalapeños to the filling.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.

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