Chicken Bacon Ranch Stuffed Bread Recipe

I recently crafted my version of Chicken Bacon Ranch Stuffed French Bread and it quickly became a favorite. I mixed tender shredded chicken with crispy bacon and drizzled ranch dressing over a foundation of soft Italian bread. With loads of mozzarella and a hint of garlic powder, every bite tells an irresistible story.

I recently tried making my take on Chicken Bacon Ranch Stuffed Bread and it quickly became one of my go-to recipes. I started with a large loaf of French bread and filled it with tender shredded chicken, crispy bacon crumbles and a generous amount of ranch dressing.

Mixing in mozzarella and cheddar cheeses along with a bit of cream cheese gives this dish a rich, silky texture thats hard to beat. I seasoned it up with garlic powder, salt and pepper and tossed in some chopped green onions for that extra burst of flavor.

I was really reminded of so many classic favorites like Chicken Bacon Ranch Sandwich and even a hint of Chicken Bacon Alfredo French Bread Pizza, while still keeping the simplicity of a Chicken Ranch Stuffed Bread. This recipe is all about fun unexpected flavor combos that might just surprise you with every bite.

Enjoy your cooking adventure!

Why I Like this Recipe

1. I love how the mix of tender chicken and crispy bacon, mixed with that cool ranch dressing, creates this flavor explosion in every bite, even if I sometimes mess up a step here or there.
2. I really like how the cheeses melt all over the filling – it makes each slice super gooey and satisfying, and even if I overdo it sometimes, it still tastes awesome.
3. I appreciate that its an easy recipe to make, even if you aren’t a pro in the kitchen; it’s forgiving and you can tweak it a bit if you forget a step or add too much garlic powder.
4. I think it’s fun and unique to serve at parties, cause everyone is impressed with how cool it looks and they keep asking me for the recipe, even when I tell them its a little messy sometimes.

Ingredients

• Chicken: Lean protein that makes the dish hearty and gives a satisfying texture.
• Bacon: Adds smoky crunch and savory flavor that really makes your tastebuds happy.
• French or Italian Bread: Offers carbs with a soft interior and crispy outside for a great bite.
• Ranch Dressing: Creamy and tangy with herb infused notes that elevate every bite.
• Mozzarella Cheese: Melts wonderfully and gives a gooey, mild taste with a stretchy pull.
• Cheddar Cheese: Brings rich, sharp flavor that lifts the dish and gives a bold kick.
• Cream Cheese: Smooth and tangy spread that helps bind ingredients and adds extra creaminess.
• Green Onions: Fresh and crisp onions that add brightness and a slight bite to finish.

Ingredient Quantities

• 1 large loaf of French or Italian bread
• 2 cups cooked shredded chicken
• 8 slices of bacon, cooked and crumbled
• 1/2 cup ranch dressing
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• 4 oz cream cheese, softened
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup chopped green onions

How to Make this

1. Preheat your oven to 375°F and while it’s heating up, prepare the chicken mixture in a bowl by mixing 2 cups of cooked shredded chicken, 8 slices of cooked and crumbled bacon, 1/2 cup ranch dressing, 4 oz softened cream cheese, 1/2 teaspoon garlic powder, and a pinch of salt and pepper.

2. Take your large loaf of French or Italian bread and cut off the top, then carefully hollow out the inside leaving a decent border of bread.

3. Stir in 1 cup shredded mozzarella and 1/2 cup shredded cheddar cheese into your chicken mixture along with 1/4 cup chopped green onions.

4. Fill the hollowed-out bread with your chicken and cheese mix, pressing it in to fill all the nooks and crannies.

5. Replace the top of the loaf over the stuffed mixture.

6. Wrap the stuffed bread loosely in aluminum foil to lock in moisture.

7. Place the wrapped bread in the preheated oven and bake for about 15-20 minutes until everything is heated through.

8. For a crispier top, peel back the foil during the last 5 minutes of baking.

9. Remove the foil and take the bread out of the oven once it’s golden and bubbly.

10. Let it cool for a couple of minutes before slicing and serving warm. Enjoy!

Equipment Needed

1. Oven (preheated to 375°F)
2. Large mixing bowl for the chicken mixture
3. Serrated knife for cutting the top off the loaf and hollowing the inside, plus a cutting board
4. Spoon or spatula for stirring the ingredients together
5. Baking tray to hold the foil-wrapped bread in the oven
6. Aluminum foil for wrapping the stuffed bread
7. Oven mitts for safely handling hot items

FAQ

Chicken Bacon Ranch Stuffed Bread Recipe Substitutions and Variations

• Bread: If you can’t get French or Italian bread, try using sourdough or even a hearty whole wheat loaf for a different texture.
• Chicken: Instead of using shredded chicken, you could use rotisserie chicken or even diced turkey for a fun twist.
• Bacon: If bacon’s not available, you could swap in turkey bacon or even some crisped pancetta for that smoky flavor.
• Ranch Dressing: Don’t have ranch on hand? Mix some Greek yogurt with a bit of garlic and herbs to mimic that tangy taste.
• Cream Cheese: If you’re low on cream cheese, try using ricotta instead. It gives a similar creamy texture, though it’s a bit milder.

Pro Tips

1. Try not to scoop out too much of the bread when you’re hollowing it out, ’cause if the walls are too thin the bread might crumble, and you might not get enough structure for the filling.
2. Make sure that the cream cheese is really soft before mixing it in with the rest of the ingredients so everything blends together more smoothly and you dont end up with chunky bits.
3. When you wrap it in foil, do it loosely so there’s still a chance to get a bit of crunch on top at the end; too tight a wrap and you’ll end up with soggy bread.
4. Experiment with a little extra garlic powder or even a dash of hot sauce to the chicken mix if you like things with a bit more kick; sometimes a small change can really amp up the flavor.