Chicken Bacon Ranch Stuffed Bread (Print Version)
Ingredients:
01 -
1 (16 inch) loaf Italian Bread.
02 -
1 (8 oz) package chive and onion cream cheese, softened.
03 -
1 cup bottled Ranch salad dressing.
04 -
1 1/2 teaspoons garlic salt.
05 -
1 teaspoon onion powder.
06 -
3 cups rotisserie chicken, roughly chopped.
07 -
6 slices bacon, cooked and crumbled.
08 -
3 medium green onions, finely chopped.
09 -
3 cups shredded Colby-Jack cheese, divided.
10 -
1 tablespoon melted butter.
Instructions:
01 -
Preheat the oven to 350°F. Prepare a baking sheet nearby.
02 -
In a medium mixing bowl, beat together the cream cheese, Ranch dressing, garlic salt, and onion powder until smooth. Stir in the chopped chicken, bacon, green onions, and 1 cup of the cheese by hand until well combined.
03 -
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.
04 -
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. Place the top half of the bread over the filling and press gently to seal.
05 -
Brush the bread on all sides with melted butter and wrap it in foil.
06 -
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.
07 -
Let the bread rest for 5 minutes after baking, then slice and serve warm.
Notes:
01 -
This stuffed bread is a perfect appetizer or a hearty snack.
02 -
For added flavor, you can mix in a bit of cooked spinach or mushrooms into the filling.
03 -
This recipe can be easily customized with different types of cheese or adding more vegetables.