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Chicken Bacon Ranch Stuffed Bread
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Chicken Bacon Ranch Stuffed Bread

A savory, cheesy stuffed bread filled with a creamy ranch and chicken mixture, topped with crispy bacon and melted Colby-Jack cheese. This dish makes for a hearty appetizer or main course, perfect for sharing at gatherings or as a family meal.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Appetizer, Main Course
Cuisine: American, Southern
Servings: 16
Calories: 399kcal

Ingredients

  • 1 16-inch loaf Italian bread
  • 1 8 oz package chive and onion cream cheese, softened
  • 1 cup bottled ranch salad dressing
  • 1 ½ 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 (175°C). Prepare a sheet pan by lining it with foil or parchment paper.
  • In a medium mixing bowl, use a hand mixer to beat together the cream cheese, ranch dressing, garlic salt, and onion powder until smooth.
  • Stir in the chopped rotisserie chicken, crumbled bacon, green onions, and 1 cup of the shredded cheese. Mix until all ingredients are well combined.
  • Slice the loaf of Italian bread in half lengthwise and remove some of the bread from the center of each piece to create a hollow base.
  • To assemble, sprinkle 1 cup of shredded cheese on the bottom half of the bread. Spread the chicken, bacon, and ranch filling over the cheese from end to end. Top with the remaining 1 cup of shredded cheese, then gently place the top half of the bread over the filling.
  • Brush the outside of the stuffed loaf with melted butter, making sure to coat all sides. Wrap the loaf in foil.
  • Place the foil-wrapped loaf on the prepared sheet pan and bake for 30-40 minutes, or until heated through and the cheese has melted. After 30 minutes, open the foil and bake uncovered for an additional 5 minutes to allow the bread to crisp up.
  • Let the loaf rest for 5 minutes before slicing it into 1-inch servings and serving.

Notes

For the best bread-to-filling ratio, choose a fluffy, 16-inch loaf of Italian bread. It should be soft and not too dense. You can use a slightly longer loaf but avoid any shorter ones.