Chicken Bacon Ranch Stuffed Bread

Got some shredded chicken in the freezer and was looking for something different to do with it. Bacon, cheese and chicken sounds like a good combination.
  • 1 fluffy 16-inch Italian Bread loaf
  • 1 (8) ounce Chive & Onion cream cheese, softened
  • 1 cup prepared Ranch salad dressing
  • 1½ tsp garlic salt
  • 1 tsp onion powder
  • 3 cups rotisserie chicken, roughly chopped
  • 6 slices bacon, cooked and crumbled
  • 3 green onion, finely chopped
  • 3 cups shredded Colby-Jack cheese, divided
  • 1 Tbsp melted butter
  1. Preheat the oven to 350°F. Set aside a baking sheet to move the foil wrapped loaf in and out of the oven.
  2. In a medium-size mixing bowl use a mixer to beat together the cream cheese, Ranch dressing, garlic salt and onion powder until smooth and the cream cheese is smooth.
  3. By hand mix in the chopped chicken, bacon, green onion and 1 cup shredded cheese. Mix well.
  4. Slice the bread loaf in half and remove some of the bread from the center of each piece.
  5. Sprinkle the bottom piece with 1 cup shredded cheese. Spread the filling over the cheese from end to end.
  6. Top with the remaining 1 cup cheese then gently press the top piece of bread onto the filling.
  7. Brush on all ides with melted butter. Wrap in foil.
  8. Place the foil wrapped loaf onto the baking sheet and into the oven. Bake for 30-40 minutes until heated through and the cheese has melted.
  9. Rest for 5 minutes, slice and serve.
The bread loaf used in this recipe is a fat fluffy inexpensive loaf readily available in most grocery store bakeries.
You may use one that is longer, but not shorter than 16-inches for the best bread to filling ratio.