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Chicken Bacon Ranch Stuffed Bread

This classic flavor combination comes alive in this made-for-sharing Chicken Bacon Ranch Stuffed Bread. The ingredients for the filling are simple to whip together and it’s chocked full of flavor. The filling is sandwiched between 2 layers of Colby-Jack cheese forming the delicious and gooey glue to hold it all together. After baking slice it into thinner 1-inch pieces secured with a toothpick to serve as an appetizer or cut it into larger portions if you’re serving it as a meal. Either way, it’s a winner.

Chicken Bacon Ranch Stuffed Bread

Easy Chicken Bacon Ranch Stuffed Bread Recipe

My family loves anything with the combination of chicken, bacon and ranch dressing. So, I’ve come up with many variations and even have some here on my website. Dishes like my chicken bacon ranch crescent pie, which makes a quick and easy weekday meal. Then there’s a twist on an Italian classic a chicken bacon ranch stromboli, and one of the most popular recipes on my website a show stopping chicken bacon ranch layered salad. How to make Chicken Bacon Ranch Stuffed Bread: (Scroll down for full printable recipe.)

  • Prepare Pan Preheat the oven to 350°F. Set aside a baking sheet to move the foil wrapped loaf in and out of the oven.
  • Filling – In a medium-size mixing bowl use a mixer to beat together the cream cheese, Ranch dressing, garlic salt and onion powder until smooth and the cream cheese is smooth.
  • Mix-ins – By hand mix in the chopped chicken, bacon, green onion and cheese. Mix well.
  • Bread – Slice the bread loaf in half lengthwise and remove some of the bread from the center of each piece.
  • Assemble – Sprinkle the bottom piece of bread with 1 cup shredded cheese. Spread the filling over the cheese from end to end. Top with the remaining 1 cup cheese. Place top piece of bread onto the filling.
  • Butter – Brush on all sides with melted butter. Wrap in foil and transfer to pan.
  • Bake per the recipe until heated through and the cheese has melted.
  • Rest for 5 minutes, slice and serve.
Chicken Bacon Ranch Stuffed Bread

How to Make the BEST Chicken Bacon Ranch Stuffed Bread Recipe

  • Ingredients you’ll need to make homemade Chicken Bacon Ranch Stuffed Bread: One Italian Bread loaf, chive and onion cream cheese, prepared Ranch salad dressing, garlic salt, onion powder, rotisserie chicken roughly chopped, crumbled bacon, green onions, colby-Jack cheese and melted butter.
  • Kitchen tools you’ll need: Large sheet pan, medium bowl, heavy duty aluminum foil, cheese grater, medium bowl, hand mixer, sharp knife and cutting board and measuring cups and spoons.
  • This version of stuffed bread uses those large inexpensive fluffy loaves of Italian bread that’s widely available at most grocery store bakeries. It’s designed to be easy.
  • Tearing some of the bread from the inside makes room for the filling. It can be frozen to make fresh breadcrumbs for a future recipe.
  • You can use any cooked chicken for this recipe. Poached chicken, baked chicken, rotisserie chicken or grilled chicken.
  • When assembling the ingredients feel free to use your favorite brand of Ranch dressing for the filling and if you’re so inclined, lower fat dressing and cream cheese works well, too.
  • This stuffed bread can also be served as an appetizer. In that instance, slice into 1 inch portions. As a main dish, slice into 4 inch portion sizes.
  • To save time assemble the filling in advance, cover and chill. Stuff the bread just before baking.
  • Store baked Chicken Bacon Ranch Stuffed Bread wrapped in foil in the refrigerator for up to 3 days.
  • Enjoy cold or reheat in single servings in the microwave or an air fryer.
Chicken Bacon Ranch Stuffed Bread

More Easy Bread Recipes to Make

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Chicken Bacon Ranch Stuffed Bread

Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Appetizer, Main Course
Cuisine: American, Southern
Keyword: chicken-bacon-ranch-stuffed-bread, easy-chicken-recipes, rotisserie-chicken-recipes
Servings: 16 (1-inch) slices
Calories: 399kcal
Author: Melissa Sperka

Ingredients

  • 1 16 inch loaf Italian Bread loaf
  • 1 8 oz Chive and Onion cream cheese, softened
  • 1 cup bottled Ranch salad dressing
  • 1 1/2 tsp garlic salt
  • 1 tsp onion powder
  • 3 cups rotisserie chicken roughly chopped
  • 6 slices bacon cooked and crumbled
  • 3 medium green onions finely chopped
  • 3 cups shredded Colby-Jack cheese divided
  • 1 Tbsp melted butter

Instructions

  • Preheat the oven to 350°F. Have nearby a sheet pan.
  • In a medium-size mixing bowl use a mixer to beat together the cream cheese, Ranch dressing, garlic salt and onion powder until smooth.
  • To the bowl add the chopped chicken, bacon, green onion and 1 cup shredded cheese. Mix by hand until combined.
  • Slice the bread loaf in half lengthwise and remove some of the bread from the center of each piece.
  • To Assemble: Sprinkle the bottom piece with 1 cup shredded cheese. Spread the filling over the cheese from end to end. Cover with the remaining 1 cup cheese then gently press the top piece of bread on top.
  • Brush on all sides with melted butter. Wrap in foil.
  • Transfer the foil wrapped loaf to the baking sheet. Bake for 30-40 minutes until heated through and the cheese has melted. Open the foil and let it bake uncovered the last 5 minutes of baking.
  • Rest for 5 minutes then slice and serve.

Notes

The bread loaf used in this recipe is a fat fluffy inexpensive loaf readily available in most grocery store bakeries.
You may use one that is longer, but not shorter than 16-inches for the best bread to filling ratio.

Nutrition

Serving: 1serving | Calories: 399kcal | Carbohydrates: 17g | Protein: 23g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 960mg | Potassium: 66mg | Fiber: 1g | Sugar: 1g | Vitamin A: 314IU | Vitamin C: 1mg | Calcium: 178mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!

9 Comments

  1. 5 stars
    The store didn’t have any Italian bread so I bought a pack of hoagie rolls and made individual sandwiches. Worked great! I mixed up the chicken mixture the night before so it was quick to put together before the games started. This is a keeper for our tailgate parties.

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