Savory Chicken Bacon Ranch Stuffed Bread (Print version)
A warm stuffed Italian loaf packed with creamy ranch chicken, smoky bacon, green onions, and melted Colby Jack cheese.
# Ingredients:
For the stuffed bread
01 -
1 large 16-inch Italian bread loaf, about 1 lb (450 g)
02 -
1 package (8 oz / 225 g) chive and onion cream cheese, softened
03 -
3/4 cup (180 ml) thick ranch dressing
04 -
1 1/2 teaspoons garlic salt
05 -
1 teaspoon onion powder
06 -
3 cups (420 g) chopped rotisserie chicken
07 -
6 slices bacon, cooked crisp and crumbled
08 -
3 green onions, finely sliced
09 -
3 cups (340 g) shredded Colby Jack cheese, divided
10 -
1 tablespoon (14 g) unsalted butter, melted
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Place a large sheet of foil on a baking sheet.
02 -
In a medium bowl, beat the softened cream cheese, ranch dressing, garlic salt, and onion powder until smooth. Fold in the chicken, bacon, green onions, and 1 cup of the Colby Jack cheese.
03 -
Slice the loaf in half lengthwise. Pull out some of the soft center from both halves, leaving about a 1/2-inch border so the bread can hold the filling.
04 -
Sprinkle 1 cup of cheese over the bottom half of the bread. Spread the chicken filling evenly over it, top with the remaining 1 cup of cheese, and place the top half back on the loaf.
05 -
Brush the outside of the bread with melted butter. Wrap the loaf snugly in foil and place it on the baking sheet.
06 -
Bake for 30-35 minutes, until the filling is hot and the cheese is melted. Open the foil and bake 5 more minutes to crisp the top.
07 -
Let the loaf rest for 5 minutes. Slice with a serrated knife and serve warm.
# Good to know:
01 -
Best served warm while the filling is creamy and the crust is crisp.
02 -
Use thick ranch dressing so the bread does not get soggy.
03 -
Makes about 12 dinner slices or 16 smaller appetizer slices.