Chicken Bacon Ranch Bread (Print)
Italian bread filled with chicken, bacon and cheese, brought together with creamy ranch dressing for the ultimate savory treat.
# Ingredients:
01 -
1 loaf (41 cm) Italian bread
02 -
1 package (227 g) chive and onion cream cheese, softened
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240 ml bottled Ranch salad dressing
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1.5 teaspoons garlic salt
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1 teaspoon onion powder
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3 cups shredded rotisserie chicken
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6 slices bacon, cooked and crumbled
08 -
3 medium green onions, finely chopped
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3 cups shredded Colby-Jack cheese, divided
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1 tablespoon melted butter
# Directions:
01 -
Preheat the oven to 175°C (350°F). Have a baking sheet ready.
02 -
In a medium mixing bowl, beat together the cream cheese, Ranch dressing, garlic salt, and onion powder until smooth. Fold in the chopped chicken, bacon, green onions, and 1 cup of the cheese until well combined.
03 -
Slice the bread loaf in half lengthwise. Hollow out some of the center from each piece to create a cavity for the filling.
04 -
Sprinkle 1 cup of cheese on the bottom half of the bread. Spread the filling mixture evenly over the cheese. Top with the remaining 1 cup of cheese. Place the top half of the bread over the filling and press gently to seal.
05 -
Brush all sides of the bread with melted butter and wrap it completely in foil.
06 -
Place the foil-wrapped loaf on the baking sheet and bake for 30-40 minutes until heated through and cheese has melted. Uncover during the final 5 minutes to allow the bread to crisp.
07 -
Allow the stuffed bread to rest for 5 minutes before slicing into portions. Serve warm.
# Notes:
01 -
This hearty stuffed bread can be prepared ahead of time and refrigerated until ready to bake.
02 -
For best results, use day-old bread which will hold the filling better.