Chicken Bacon Ranch Stuffed Bread
This Chicken Bacon Ranch Stuffed Bread is a deliciously hearty dish filled with tender chicken, crispy bacon, and creamy ranch dressing, all encased in a warm, toasted loaf. Perfect for a crowd or as a comforting dinner option!
Equipment
- 1 large mixing bowl
- 1 skillet
- 1 baking sheet
- 1 parchment paper (optional)
- 1 knife
- 1 cutting board
- 1 aluminum foil
Ingredients
- 1 large loaf French bread About 1 pound.
- 1 cup cooked chicken Shredded.
- 6 slices cooked bacon Crispy and crumbled.
- 1 cup shredded cheddar cheese
- ½ cup ranch dressing
- ¼ cup green onions Chopped.
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- to taste salt
- to taste pepper
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
- In a large mixing bowl, combine the shredded chicken, crumbled bacon, shredded cheddar cheese, ranch dressing, and chopped green onions. Mix well until all ingredients are evenly coated. Season with garlic powder, salt, and pepper to taste.
- Slice the loaf of French bread horizontally, leaving one side intact to form a 'hinge'. Carefully hollow out some of the bread from the center, creating space for the filling.
- Drizzle the inside of the bread with olive oil.
- Fill the hollowed-out loaf with the chicken and bacon mixture, pressing down gently to pack it in.
- Place the stuffed bread on the prepared baking sheet.
- Cover loosely with aluminum foil and bake in the preheated oven for 15 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the bread is toasted and the filling is heated through.
- Allow the stuffed bread to cool for a few minutes before slicing into sections. Serve warm and enjoy!
Notes
Feel free to customize the filling by adding vegetables like spinach or bell peppers for extra flavor and nutrition.
For a spicier kick, add diced jalapeños or your favorite hot sauce to the mixture.
This dish pairs well with a side salad or some fresh fruit for a complete meal.