Description
This stuffed bread is loaded with creamy ranch-seasoned chicken, crispy bacon, and melty cheese inside a golden, crusty Italian loaf. Perfect for sharing!
Ingredients
Scale
- 1 large Italian bread loaf (sliced lengthwise)
- 1 cup ranch dressing
- 8 oz chive & onion cream cheese (softened)
- 1 teaspoon garlic salt
- 1 teaspoon onion powder
- 2 cups shredded Colby-Jack cheese (divided)
- 1 ½ cups chopped rotisserie chicken
- ½ cup crumbled cooked turkey or beef bacon
- ¼ cup chopped green onions
- 2 tablespoons melted butter (for brushing)
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix cream cheese, ranch dressing, garlic salt, and onion powder. Stir in chicken, bacon, green onions, and 1 cup cheese.
- Slice bread in half lengthwise, hollowing out some of the interior.
- Layer 1 cup shredded cheese, then spread chicken mixture evenly over it. Top with remaining cheese.
- Press the bread halves together, brush the crust with melted butter, and wrap in foil.
- Bake for 30-40 minutes. Unwrap during the last 5 minutes for a crispier crust.
- Let rest for 5 minutes, slice, and serve warm with ranch or marinara.
Notes
- For extra crunch, broil for 2 minutes after baking.
- Can be assembled ahead of time and refrigerated before baking.
- Store leftovers wrapped in foil in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Appetizer, Main Dish
- Method: Baking
- Cuisine: American