Chicken Bacon Ranch Bread (Print Version)
# Ingredients:
→ Bread
01 -
1 loaf Italian bread (16 inches)
→ Filling
02 -
227 g chive and onion cream cheese, softened
03 -
240 ml bottled Ranch salad dressing
04 -
1 1/2 teaspoons garlic salt
05 -
1 teaspoon onion powder
06 -
375 g rotisserie chicken, roughly chopped
07 -
6 slices beef bacon, cooked and crumbled
08 -
3 medium green onions, finely chopped
09 -
225 g shredded Colby-Jack cheese, divided
10 -
15 ml melted butter
# Instructions:
01 -
Preheat the oven to 175°C (350°F) and prepare a baking sheet.
02 -
In a medium bowl, beat together softened cream cheese, Ranch dressing, garlic salt, and onion powder until smooth.
03 -
Stir in chopped rotisserie chicken, crumbled bacon, finely chopped green onions, and 75 g of shredded cheese until thoroughly combined by hand.
04 -
Slice the bread loaf horizontally and hollow out the center of each half to create space for the filling.
05 -
Sprinkle 75 g shredded cheese evenly over the bottom half of the bread. Spread the filling mixture over the cheese, then top with the remaining 75 g of cheese.
06 -
Place the top half of the loaf on the filling and gently press to seal. Brush the entire exterior of the loaf with melted butter and wrap it tightly in aluminum foil.
07 -
Place the foil-wrapped loaf on the baking sheet and bake for 30–40 minutes until heated through and cheese is melted. Unwrap the foil during the last 5 minutes to crisp the crust.
08 -
Allow the stuffed bread to rest for 5 minutes before slicing. Serve warm.
# Notes:
01 -
Use softened cream cheese for easier mixing and adjust Ranch dressing quantity to preferred consistency.
02 -
For added heat, incorporate red pepper flakes into the filling.