Description
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
Units
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
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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.
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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.
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Fill the Bread:
- Spoon the chicken mixture into the hollowed-out bread loaf, pressing down gently to fill it evenly.
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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.
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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.
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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.