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Every slice of Chicken Bacon Ranch Stuffed Bread packs in juicy chicken, savory bacon, plenty of cheese, smooth ranch, all tucked inside crunchy French bread. This is my go-to for lazy nights when I want something impressive but super simple—especially when friends stop by for a game or casual catch-up.
The first time I made this was a movie night, and now it’s what I crave when I want a cozy snack. It’s our family’s top pick when nobody feels like cooking for hours.
Irresistible Ingredients
- Dried parsley: Just a bit gives you a burst of green color and a hint of herby taste
- Garlic powder: This simple sprinkle turns everything extra savory
- Butter, melted: Real butter will help your bread brown up and taste awesome
- Green onions, chopped: Throws in mild flavor and some color
- Shredded cheddar cheese: Adds a pop of sharpness and that orange color
- Shredded mozzarella cheese: Use whole milk for the dreamiest cheese pull
- Ranch dressing: Grab the creamy kind—it makes the filling so rich
- Cooked bacon, chopped: Thicker slices give you bigger, crispier bites
- Cooked chicken, shredded: Rotisserie chicken is my usual pick because it’s never dry
- French bread: Go for a bread with a tough crust so it won’t fall apart
Simple Step List
- Cool and serve
- Wait a bit before slicing so the gooey filling stays put. Use a serrated knife for slices, and serve while it’s still warm.
- Bake
- Place the stuffed bread (cut sides up) onto a foil or parchment-lined tray. Bake for 20 to 25 minutes till golden, the cheese is bubbling, and the crust edges feel crisp.
- Butter brushing
- Mix melted butter with garlic powder and parsley flakes, then brush the tops all over. This will help brown and add more flavor.
- Add the cheddar
- Evenly sprinkle cheddar over both bread halves to top it off and help it get that cheesy finish.
- Stuff the bread
- Pack the chicken mix into each bread half, pushing it in so you get as much filling as you can (and no empty gaps).
- Make the filling
- Toss the shredded chicken, bacon bits, ranch, mozzarella, and green onions into a bowl. Stir till everything is coated with ranch.
- Prepare the bread
- With a serrated knife, split your bread lengthwise. Pull out most of the inside, leaving about an inch thick shell, so you have room for filling.
- Preheat the oven
- Fire up your oven to 350°F and let it heat up all the way so the cheese melts right and the crust gets crisp.
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For me, bacon wins hands down—I’ll sneak a few extras while making this. When we were kids, my brother and I would scramble to snag the biggest, meltiest slice before anyone else.
How to Store Leftovers
Pop leftover slices in a sealed container and they’ll be fine for three days in the fridge. For best crunch, reheat in the oven or toaster oven. Skip the microwave or you’ll get soggy bread. If you want to save more for later, freeze wrapped slices and reheat straight from the freezer.
Swapping Ingredients
No ranch? Try blue cheese or creamy Caesar. Want it spicy? Throw in some pepper jack or a shot of hot sauce. Out of green onions? Red onion or chives are great. Rotisserie chicken is the fastest, but turkey or canned chicken work if that’s all you’ve got.
Ways to Serve
Slice it up with a leafy salad for a quick meal, or team with tomato soup for ultimate comfort. Cut bite-sized chunks for a party platter and offer extra ranch for dunking. Tastes great at room temp, too—handy for potlucks or parties.
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History and Fun Facts
Stuffed breads show up in loads of places—think stromboli from Italy or France’s pan bagnat. This version is pure American comfort, though. Big, bold flavors, super sharable. The ranch, cheddar, and bacon combo is huge in the Midwest, where potluck-style dishes are always a hit.
Recipe FAQs
- → Can I swap in rotisserie chicken?
Of course! Just shred it up and combine it with everything else in the filling.
- → What type of bread works best?
French bread is a great option. Its crust holds up well, and it’s nice and roomy inside. Italian loaf would work, too.
- → Can this be prepped in advance?
Absolutely. Assemble the bread, cover it, and keep it in the fridge overnight. Pop it in the oven when ready to serve.
- → Is there a good cheese substitute for mozzarella?
Yes, you can use provolone or Monterey Jack. Both melt well and give great flavor.
- → What’s the best way to store leftovers?
Wrap leftovers in foil and refrigerate for up to three days. Reheat them in the oven to keep the bread crispy.
- → Can I mix in some veggies?
Go ahead and toss in diced peppers or cooked spinach for more flavor and a veggie boost.