Chicken Bacon Ranch Stuffed Bread
1 cup bottled Ranch salad dressing
1 1/2 tsp garlic salt
1 tsp onion powder
3 cups rotisserie chicken, roughly chopped
6 slices bacon, cooked and crumbled
3 medium green onions, finely chopped
3 cups shredded Colby-Jack cheese, divided
1 Tbsp melted butter
Directions:
Preheat Oven:
Preheat the oven to 350°F. Prepare a baking sheet nearby.
Mix Filling:
In a medium mixing bowl, beat together the cream cheese, Ranch dressing, garlic salt, and onion powder until smooth.
Stir in the chopped chicken, bacon, green onions, and 1 cup of the cheese by hand until well combined.
Prepare Bread:
Slice the bread loaf in half lengthwise and hollow out some of the bread from the center of each piece to make room for the filling.
Assemble:
Sprinkle 1 cup of cheese on the bottom half of the bread. Spread the filling mixture evenly over the cheese. Top with the remaining 1 cup of cheese.
Place the top half of the bread over the filling and press gently to seal.
Final Touches:
Brush the bread on all sides with melted butter and wrap it in foil.
Bake:
Place the foil-wrapped loaf on the baking sheet and bake for 30-40 minutes until the bread is heated through and the cheese has melted.
Open the foil for the last 5 minutes to allow the bread to crisp up.
Serve:
Let the bread rest for 5 minutes after baking, then slice and serve warm.
Prep Time: 10 minutes | Cook Time: 40 minutes | Total Time: 50 minutes
Kcal: 399 kcal per serving | Servings: 16 (1-inch slices)