Buffalo Chicken Bread (Print version)
A crisp French loaf stuffed with creamy buffalo chicken, ranch, cheddar, mozzarella, and scallions, then baked until hot and melty.
# Ingredients:
For the bread
01 -
1 large French bread loaf, about 14-16 oz (400-450 g)
02 -
3 tablespoons unsalted butter, melted
03 -
1 clove garlic, finely grated or minced
04 -
1 tablespoon chopped fresh parsley, optional
For the buffalo chicken filling
05 -
2 cups (280 g) cooked shredded chicken
06 -
4 oz (115 g) cream cheese, softened
07 -
1/2 cup (120 ml) buffalo wing sauce
08 -
1/4 cup (60 ml) ranch dressing
09 -
1/2 teaspoon garlic powder
10 -
1/4 teaspoon black pepper
11 -
1 cup (115 g) shredded mozzarella cheese
12 -
1 cup (115 g) shredded cheddar cheese, divided
13 -
2 scallions, thinly sliced, for finishing
14 -
Blue cheese crumbles, optional for serving
# Instructions:
01 -
Preheat the oven to 375°F. Line a large baking sheet with parchment paper.
02 -
Cut the French bread in half lengthwise. Pull out some of the soft center, leaving about a 1/2-inch border around the sides and bottom.
03 -
In a bowl, stir the cream cheese, buffalo sauce, ranch, garlic powder, and black pepper until mostly smooth. Fold in the chicken, mozzarella, and 1/2 cup of the cheddar.
04 -
Spoon the buffalo chicken filling evenly into the hollowed bread halves. Sprinkle the remaining 1/2 cup cheddar over the top.
05 -
Stir the melted butter with the minced garlic. Brush it over the exposed bread edges. Bake for 18-22 minutes, until the filling is hot, the cheese is melted, and the bread edges are crisp.
06 -
Let the bread rest for 5 minutes. Sprinkle with scallions and parsley, add blue cheese if using, then slice into pieces and serve warm.
# Good to know:
01 -
Use thick filling so the bread stays crisp.
02 -
Best served warm soon after baking.
03 -
Filling can be made up to 24 hours ahead.