If you’re craving something irresistibly savory and comforting, this chicken bacon ranch stuffed bread is about to become your new obsession. Loaded with juicy chicken, crispy bacon, melty cheese, and a swirl of creamy ranch, all wrapped in golden, soft bread—it’s the ultimate crowd-pleaser. Keep reading to discover how this mouthwatering creation comes together in just a few simple steps!
Chicken Bacon Ranch Stuffed Bread
Description
Imagine pulling a hot loaf of crusty French bread from the oven, the top golden and crackling just slightly. As you slice through it, melted mozzarella stretches from the center, and the aroma of ranch, bacon, and savory chicken fills the kitchen. This chicken bacon ranch stuffed bread is the kind of food that feeds both body and soul. It reminds me of lazy Sunday evenings, when we’d crowd around the kitchen island with plates in hand, grabbing slice after slice before it even cooled.
It is cozy and bold all at once—the creamy chicken and bacon mixture nestles into the bread like a hug. The ranch brings zippy brightness, cheese adds melt and gooey luxury, and that crust… oh, that crust is everything. This dish is perfect for game nights, potlucks, or just when you need something quick and soul-satisfying.
Why You’ll Love This Recipe
Chicken bacon ranch stuffed bread hits all the right flavor notes with barely any fuss. I lean on store-bought ranch and leftover shredded chicken to save time, though homemade ranch or fresh-cooked chicken would be lovely if you have extra time. The key is in the balance—rich bacon, creamy ranch, melty cheese, and fresh green onion tucked into warm toasted bread.
You can adjust this recipe to match your mood. Craving heat? A dash of hot sauce or pepper jack cheese does the trick. Want to go meatless? Try roasted vegetables and swap in veggie bacon. This bread is ultimately a blank canvas that still tastes fabulous straight out of the oven.
Serving and Storage Tips
Serve the sliced stuffed bread warm for best results. The cheese will be gooey, and the flavors meld perfectly when freshly baked. If prepping ahead, assemble everything and wrap tightly in foil, then refrigerate for up to 24 hours. Just bake when needed, adding a few extra minutes to heat through.
Leftovers also reheat well. Wrap individual slices in foil and bake at 350 degrees Fahrenheit for 10 to 15 minutes. I do not recommend freezing the filled bread, as the bread can become overly soft once thawed. If you do try it, toast it well post-thaw.
Course, Cuisine
Appetizer, American
Servings & Time
| Servings: | 4 |
| Prep Time: | 10 minutes |
| Cook Time: | 15 minutes |
| Total Time: | 25 minutes |
| Serving Size: | 1 plate |
Ingredients
- 1 large French bread loaf
- 2 cups cooked shredded chicken
- 1 cup cooked chopped bacon
- 1½ cups shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- ½ cup ranch dressing
- 2 tablespoons chopped green onions
- 1 tablespoon melted butter
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Equipment
- Baking sheet
- Mixing bowl
- Serrated knife
- Aluminum foil
- Pastry brush
- Measuring cups and spoons
Instructions
- Preheat your oven to 375 degrees Fahrenheit and line a baking sheet with aluminum foil for easy cleanup.
- Slice the bread lengthwise with a serrated knife. Gently hollow out the center of each half using your fingers or a spoon, leaving about a half inch border around the edges and bottom.
- Mix the filling. In a mixing bowl, stir together the shredded chicken, cooked bacon, mozzarella, cheddar, ranch dressing, and chopped green onions. The mixture should be creamy and hold together.
- Fill the bread halves. Spoon the mixture evenly into the hollowed-out loaves. Press it in gently to help it stay packed while baking.
- Brush with buttery seasoning. Combine melted butter with garlic powder and onion powder. Brush over the exposed bread edges to help them turn golden and flavorful in the oven.
- Bake covered. Place the stuffed bread on your baking sheet and loosely cover with foil. This helps the filling heat fully without over-browning the bread. Bake for 15 minutes.
- Finish uncovered. Remove the foil and bake another 10 minutes. The cheese should be bubbly and just beginning to brown and the bread nicely crisped.
- Cool and slice. Let it rest for 5 minutes, then slice crosswise into portions. Serve warm.
Nutrition per serving
| Calories | 320 |
| Protein | 25g |
| Carbohydrates | 3g |
| Fat | 22g |
| Sugar | 0g |
| Fiber | 0g |
| Sodium | 580mg |
Recipe Notes
For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.
FAQ
Can I make this ahead of time?
Yes, you can assemble the bread and refrigerate it wrapped in foil for up to one day ahead. Bake just before serving and add an extra five minutes to heat all the way through.
What can I use instead of ranch dressing?
If you are not a ranch fan, try Caesar dressing or a creamy garlic dressing for a different but delicious twist. You could also mix sour cream with seasoning as a homemade option.
Can I make this bread vegetarian?
Absolutely. Replace the chicken and bacon with sautéed mushrooms, spinach, or even a meatless sausage crumble. The ranch, cheese, and herbs still provide loads of flavor.
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Chicken Bacon Ranch Stuffed Bread
Ingredients
- 1 large French bread loaf
- 2 cups cooked shredded chicken
- 1 cup cooked chopped bacon
- 1 ½ cups shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- ½ cup ranch dressing
- 2 tablespoons chopped green onions
- 1 tablespoon melted butter
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with aluminum foil.
- Cut the French bread loaf in half lengthwise. Use your fingers or a spoon to scoop out some of the inside bread to create a shallow well in each half. Set aside.
- In a large mixing bowl, combine the shredded chicken, chopped bacon, mozzarella cheese, cheddar cheese, ranch dressing, and green onions. Stir until evenly mixed.
- Spoon the chicken mixture into the hollowed-out bread halves, pressing down slightly to pack it in well.
- In a small bowl, mix the melted butter with garlic powder and onion powder. Brush this mixture over the top edges of the bread for added flavor and golden color.
- Place the stuffed bread on the prepared baking sheet and cover loosely with foil. Bake for 15 minutes.
- Remove the foil and continue to bake for an additional 10 minutes or until the cheese is fully melted and bubbly and the bread is golden brown.
- Remove from the oven and let it sit for 5 minutes before slicing. Serve warm.
