Chicken Bacon Ranch Stuffed Bread

Course Appetizer, Main Course

Cuisine American, Southern

Keyword chicken-bacon-ranch-stuffed-bread, easy-chicken-recipes, rotisserie-chicken-recipes

Prep Time 10

Cook Time 40

Total Time 50

Servings (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