Chicken Bacon Ranch Bread

This chicken bacon ranch stuffed bread transforms a simple loaf of French bread into an irresistible meal that's perfect for game days, casual gatherings, or when you need to feed a hungry crowd. The combination of tender chicken, crispy bacon, and creamy ranch dressing creates a filling that's both comforting and packed with flavor.

I first made this for a last-minute Super Bowl party when I needed something substantial but quick. It disappeared faster than any other dish, and now my friends specifically request "that amazing stuffed bread thing" whenever we get together.

Ingredients

• French bread loaf: Choose a sturdy loaf with a good crust that will hold up to the filling
• Cooked chicken shredded: Rotisserie chicken works perfectly here and saves time
• Cooked bacon chopped: The saltiness balances the creamy ranch beautifully
• Ranch dressing: Use your favorite brand or homemade for the best flavor
• Shredded mozzarella cheese: This mild cheese creates the perfect gooey texture
• Shredded cheddar cheese: Adds a sharper flavor and beautiful color when melted
• Green onions chopped: Provides a fresh pop of flavor and color
• Butter melted: Creates a golden crust when baked
• Garlic powder: Infuses the butter with savory depth
• Dried parsley: Adds a hint of freshness and visual appeal

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 350°F and allow it to fully preheat while you prepare the filling. Position a rack in the center of the oven for even cooking.

Prepare the Bread:

Take your French loaf and slice it horizontally using a serrated knife. Work slowly to keep the cut even. Using your fingers or a spoon, gently hollow out both halves leaving about an inch of bread around the edges and bottom. This creates a boat for your filling while maintaining structural integrity.

Create the Filling:

In a large mixing bowl combine the shredded chicken, chopped bacon, ranch dressing, and mozzarella cheese. Mix thoroughly but gently until everything is evenly coated with the ranch dressing. The mixture should be moist but not soggy.

Fill the Bread Boats:

Divide the filling evenly between both hollowed bread halves. Press the filling in gently but firmly to ensure it fills all spaces and creates a level surface. The bread should be fully packed but not overflowing.

Add the Cheese Topping:

Sprinkle the shredded cheddar cheese evenly over both filled bread halves. The cheddar adds a beautiful golden color when baked and provides a sharper flavor to complement the creamy filling.

Create and Apply Butter Mixture:

In a small bowl mix the melted butter with garlic powder and dried parsley until well combined. Using a pastry brush carefully brush this mixture over the exposed edges of the bread. This step ensures the bread gets golden and flavorful rather than dry.

Bake to Perfection:

Place both bread halves on a baking sheet lined with parchment paper for easy cleanup. Bake for 20 to 25 minutes or until the cheese is completely melted and starting to bubble with golden brown spots appearing on top.

Slice and Serve:

Remove from the oven and let cool for about 5 minutes. This resting period allows the filling to set slightly making it easier to slice. Cut into 2-inch portions using a serrated knife and serve while still warm.

The secret to this recipe's amazing flavor is actually in the butter mixture brushed onto the bread. I discovered this by accident when I was trying to prevent the edges from burning, but it turned out to create this incredible garlic butter crust that everyone raves about. My son now asks for extra bread edges when I make this!

Make-Ahead Options

This stuffed bread is perfect for preparing in advance. You can assemble the entire dish up to 24 hours before baking. Simply cover with plastic wrap and refrigerate. When ready to serve, remove from the refrigerator about 30 minutes before baking to take the chill off, then bake as directed, adding about 5 extra minutes to the cooking time. The flavors actually develop nicely as it sits, making this a great option for busy entertainers.

Delicious Variations

The beauty of this recipe lies in its versatility. Try substituting the chicken with Italian sausage or ground beef for a heartier version. Vegetarians can enjoy this with sautéed mushrooms, spinach, and bell peppers instead of the meat. The cheese can also be customized—pepper jack adds a nice kick, while a combination of provolone and mozzarella creates an extra gooey texture. For a Mediterranean twist, add sun-dried tomatoes, olives, and feta cheese to the filling.

Serving Suggestions

While this stuffed bread is hearty enough to be a meal on its own, it pairs beautifully with a simple green salad dressed with vinaigrette to cut through the richness. For game day spread, serve alongside veggie sticks and dip for a more balanced offering. If serving as a main course, consider a light soup as a starter. The bread is best enjoyed warm, but leftovers can be reheated in a 300°F oven for about 10 minutes to restore some of the crispness.

Frequently Asked Questions

→ Can I use store-bought rotisserie chicken?

Yes, rotisserie chicken works perfectly for this dish. Just shred it and mix it with the other ingredients for convenience and added flavor.

→ What type of bread is best for this dish?

A sturdy French bread loaf works best as it holds the filling well and bakes to a crisp perfection. You can also try sourdough for a tangy twist.

→ Can I substitute the ranch dressing?

Absolutely! You can replace ranch dressing with garlic aioli, Caesar dressing, or any creamy sauce of your choice to complement the other flavors.

→ What’s a good vegetarian alternative?

For a vegetarian version, replace the chicken and bacon with sautéed mushrooms, spinach, or even roasted vegetables like zucchini and bell peppers.

→ How do I prevent the bread from becoming soggy?

Ensure the filling ingredients aren’t overly wet. Draining excess liquid from cooked chicken or bacon before mixing can help maintain a crisp texture.

→ How can I store leftovers?

Store leftover stuffed bread in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain its crispiness.