Hey there! Jessica, here from EasyYummyRecipe.com. I made this Chicken Bacon Ranch Stuffed Bread, and my crew loved it. I want you to feel like I’m right there with you, shaking flour off my apron and chatting about every step. Ready? Let’s jump in.
Ingredients
Makes 6–8 servings
- One large French or Italian bread loaf (about 400 g)
- 2 cups shredded chicken (cook about 8 oz raw chicken)
- 6 bacon slices
- 1 cup cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- ½ cup cream cheese
- ¼ cup ranch dressing, plus extra for dipping
- 1 green onion, thinly sliced
- 2 garlic cloves, minced
- 1 tsp dried parsley
- Salt and pepper to taste
- 2 tbsp melted butter
Step-by-Step
1. Prep Your Bread
Slice the loaf lengthwise but not all the way through. Spread it open so you see a pocket. Leave a half-inch around the edges. That keeps the bread strong.
2. Cook the Bacon
Warm a skillet on medium heat. Cook the bacon until it’s crispy, about 6–8 minutes. Drain and chop it up. If you want extra flavor, save a teaspoon of the bacon fat to add in later.
3. Make the Filling
In a bowl, mix together:
- Shredded chicken
- Cream cheese
- Ranch dressing
- Minced garlic (add bacon fat if you saved some)
- Cheddar and mozzarella
- Chopped bacon
- Green onion (save a bit for topping)
- Parsley, salt, and pepper
Stir until everything is well blended.
4. Stuff the Bread
Spoon the mix into the bread pocket. Press gently so it’s snug but not bursting out. Brush the crust with melted butter. This helps it get nice and golden.
5. Bake It
Preheat oven to 350 °F (175 °C). Place the loaf on a baking sheet. Bake for 20–25 minutes, until the cheese is melted and the top is toasty. Want it extra crispy? Broil for the last 2 minutes, but watch closely.
6. Serve It Up
Let it rest for 5 minutes. This gives the cheese a chance to set. Slice into thick pieces, sprinkle on the rest of the green onion, and serve with ranch dip or salad.
Pro Tips
- Shortcut for chicken: Use leftover or rotisserie chicken. Saves time.
- Cheese ideas: Try pepper jack if you want heat, or Monterey jack for extra melt.
- Veggie boost: Add ½ cup of diced bell peppers or spinach for color and flavor.
- Make ahead: Stuff the bread the night before. Cover and keep in the fridge. Bake tomorrow add 5 extra minutes.
- Freeze & enjoy later: Once baked, wrap and freeze up to 2 months. Reheat at 350 °F for about 10 minutes.
Why This Works
- Feels special: A fun twist on plain bread that looks fancy but is easy.
- Crowd-pleaser: Kids and grown-ups love it.
- Customizable: Spice it up, add veggies, switch cheeses your call.
- Comforting: Gooey, warm, satisfying.
Fun Variations
- Buffalo style: Swap ranch for buffalo sauce and toss in blue cheese.
- BBQ flavor: Mix in BBQ sauce, use smoked cheese.
- Caprese twist: Add fresh basil, diced tomatoes, and mozzarella. Drizzle with balsamic.
Serving & Leftovers
- Slice the loaf into 12 pieces. You can serve 1 or 2 per person.
- Store leftovers in the fridge for up to 3 days. Reheat in the oven to get that crust crisp again.
- Great with a fresh salad, roasted veggies, or extra dipping sauces.
Final Thoughts
This bread is easy to make, fun to share, and always a hit. It smells amazing while baking, and no one can resist those first cheesy pulls. Give it a try, and let me know how it turns out. Add your own twist and tell me about it. I love hearing your ideas!
Nutrition per Serving (approx)
Calories: 380 kcal
Protein: 22 g
Fat: 23 g
Carbs: 27 g
