CHICKEN BACON RANCH STUFFED BREAD
Chicken Bacon Ranch Stuffed Bread is a savory, comforting dish made by stuffing a soft loaf of bread with tender chicken, crispy bacon, creamy ranch dressing, and melted cheese. Perfect for a meal, snack, or appetizer!
Ingredients
- 1 loaf of Italian bread or French baguette
- 2 cups cooked chicken shredded (rotisserie chicken works great)
- ½ cup cooked bacon crumbled
- ½ cup ranch dressing
- 1 ½ cups shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- ¼ cup green onions chopped (optional)
- 1 tablespoon olive oil for brushing
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the loaf of bread horizontally, cutting it in half lengthwise. Hollow out the inside of both halves, leaving a thick crust around the edges to create a bread "boat."
- In a large bowl, combine the shredded chicken, crumbled bacon, ranch dressing, mozzarella, cheddar, and chopped green onions (if using). Stir to combine and season with salt and pepper to taste.
- Spoon the chicken and bacon mixture into the hollowed-out bread halves, packing it in tightly.
- Place the stuffed bread halves on a baking sheet and brush the crust with olive oil.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the bread is golden brown.
- Remove from the oven and let it cool slightly before slicing into individual pieces. Serve immediately.
Notes
- You can use any cooked chicken, including grilled, baked, or even leftover chicken.
- Add vegetables like chopped bell peppers or spinach to the filling for extra flavor and nutrition.
- For a spicy twist, add a bit of hot sauce or diced jalapeños to the mixture.
- Serve this dish with a side of salad or dipping sauce like extra ranch or marinara.
- To make this recipe more indulgent, sprinkle extra cheese on top of the filling before baking.
- Leftovers can be stored in the fridge for up to 2 days and reheated in the oven for best results.