Name: Chicken Bacon Ranch Stuffed Bread
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 loaf of French or Italian bread (about 12 inches long); 2 cups cooked, shredded chicken breast; 4-6 slices of bacon, cooked and crumbled; 1 cup shredded mozzarella cheese; 1/2 cup shredded cheddar cheese; 1/3 cup ranch dressing (plus extra for drizzling, if desired); 1/4 cup chopped green onions (optional for garnish); 1 tablespoon unsalted butter, melted; 1 clove garlic, minced

Imagine tender, juicy chicken, crispy bacon, and a creamy ranch filling nestled inside a golden, crusty bread loaf. This Chicken Bacon Ranch Stuffed Bread is a flavor-packed snack or meal that combines the smoky, savory goodness of bacon with the creamy, tangy taste of ranch. Perfect for game days, family dinners, or a unique twist on sandwich night, this easy-to-make stuffed bread will have everyone coming back for seconds. The best part? It’s completely customizable with your favorite ingredients!

Contents show

Ingredients

1 loaf of French or Italian bread (about 12 inches long)
2 cups cooked, shredded chicken breast
4-6 slices of bacon, cooked and crumbled
1 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
1/3 cup ranch dressing (plus extra for drizzling, if desired)
1/4 cup chopped green onions (optional for garnish)
1 tablespoon unsalted butter, melted
1 clove garlic, minced
Salt and pepper, to taste

Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Prepare the bread: Slice off the top of the bread and hollow out the inside, creating a long bread “boat.” Set aside the top piece to use later if you like.
Make the filling: In a mixing bowl, combine shredded chicken, crumbled bacon, mozzarella, cheddar, and ranch dressing. Season with a little salt and pepper, if desired.
Stuff the bread: Spoon the chicken mixture into the hollowed-out loaf, pressing it down gently to fit as much filling as possible.
Add the garlic butter: Mix the melted butter and minced garlic. Brush this mixture along the inside of the bread and over the top crust.
Bake: Place the stuffed bread on the prepared baking sheet and bake for 15-20 minutes, until the cheese is melted and the bread is golden and crispy.
Garnish and serve: Remove from oven, sprinkle with chopped green onions, and drizzle with extra ranch if desired. Slice and serve warm.

Helpful Tips

Avoid sogginess: Be careful not to overfill with ranch dressing. Just a little goes a long way for flavor!
Best cheese melt: Use freshly shredded cheese rather than pre-shredded for a creamier texture and better melt.
Crispiness tip: For extra-crispy bread, broil for the last minute of baking, but watch closely to avoid burning.

Substitutions and Variations

Bread options: Substitute with sourdough or baguette for a different flavor and texture.
Cheese choices: Experiment with different cheeses like gouda or Swiss for a unique taste.
Low-carb: Use hollowed-out bell peppers instead of bread to make a keto-friendly version!
Vegetarian version: Swap chicken and bacon with sautéed mushrooms, spinach, and bell peppers.

Frequently Asked Questions

Can I make this ahead of time?
A: Yes! Prepare the bread and filling separately, then stuff and bake right before serving.

What’s the best way to reheat leftovers?
A: Wrap in foil and reheat in a 350°F oven until warm. Avoid microwaving to keep the bread crisp.

Can I freeze this stuffed bread?
A: It’s best enjoyed fresh, but you can freeze it before baking. Wrap tightly in foil, freeze, and bake from frozen at 350°F for about 30 minutes.