Chicken Bacon Ranch Stuffed Bread
Delicious Chicken Bacon Ranch Stuffed Bread, perfect for appetizers or main course, featuring a creamy filling and gooey cheese.
Equipment
- mixer
- baking sheet
- foil
Ingredients
- 1 loaf Italian Bread 16 inch loaf
- 1 8 oz Chive and Onion cream cheese softened
- 1 cup bottled Ranch salad dressing
- 1.5 teaspoon garlic salt
- 1 teaspoon 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 tablespoon 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: 1servingCalories: 399kcalCarbohydrates: 17gProtein: 23gFat: 27gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 85mgSodium: 960mgPotassium: 66mgFiber: 1gSugar: 1gVitamin A: 314IUVitamin C: 1mgCalcium: 178mgIron: 1mg
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