Chicken Bacon Ranch Stuffed Bread
Ingredients:
1 16-inch loaf Italian bread
1 8 oz package chive and onion cream cheese, softened
1 cup bottled Ranch salad dressing
1 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
Directions:
Preheat Oven:
Preheat the oven to 350F and prepare a baking sheet.
Mix Filling:
In a medium mixing bowl, combine the cream cheese, Ranch dressing, garlic salt, and onion powder. Beat until smooth. Gently stir in the chopped chicken, crumbled bacon, green onions, and 1 cup of shredded cheese until well combined.
Prepare Bread:
Slice the Italian bread in half lengthwise and hollow out some of the bread from the center of each half to create space for the filling.
Assemble:
Sprinkle 1 cup of cheese on the bottom half of the bread. Spread the filling mixture evenly over the cheese, then top with the remaining 1 cup of cheese. Place the top half of the bread over the filling and gently press to seal.
Final Touches:
Brush the bread with melted butter on all sides and wrap it in foil.
Bake:
Place the foil-wrapped loaf on the baking sheet and bake for 30-40 minutes, until the bread is heated through and the cheese is melted. Open the foil for the last 5 minutes to allow the bread to crisp up.
Serve:
Let the stuffed bread rest for 5 minutes after baking, then slice and serve warm.
Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes
Calories: 399 kcal per serving Servings: 16 1-inch slices