Chicken Bacon Ranch Stuffed Bread

Category: Dinner Ideas That Actually Work

Chicken Bacon Ranch Stuffed Bread combines savory chicken, crispy bacon, and creamy ranch with two kinds of gooey cheese, all packed into a French bread loaf. After the bread is hollowed out, the hearty filling is spooned inside and topped with extra cheddar, then finished with a buttery parsley-garlic brush. Baked until hot and bubbly, this dish offers a golden, crisp exterior and a melty, flavorful interior that’s perfect for sharing. Serve slices warm for a satisfying meal that’s always a hit at the table.

Clare Recipes
Created By Lily Chen
Updated on Wed, 23 Jul 2025 12:50:03 GMT
A sandwich with chicken, bacon, and ranch dressing. Save
A sandwich with chicken, bacon, and ranch dressing. | lilicooks.com

Chicken Bacon Ranch Stuffed Bread is comfort food at its best every bite is loaded with tender chicken salty bacon creamy ranch and plenty of gooey cheese all nestled in toasty French bread This is the recipe I reach for when I want to impress guests with minimal effort and big flavors for game day or casual gatherings

I first made this for a family movie night and it quickly became our go-to treat whenever we want something hearty and satisfying but do not want to spend hours in the kitchen

Ingredients

  • French bread: Choose a firm-crusted loaf so it holds its shape and gives a satisfying crunch
  • Cooked chicken shredded: Rotisserie chicken works perfectly for tender moist results
  • Cooked bacon chopped: Pick up thick-cut bacon for bigger savory bites
  • Ranch dressing: Go for a creamy version for the richest flavor
  • Shredded mozzarella cheese: Opt for whole milk mozzarella for the best melt and stretch
  • Shredded cheddar cheese: Adds sharpness and color to balance the mozzarella
  • Green onions chopped: They bring freshness and color plus a soft bite
  • Butter melted: Real butter gives an irresistible golden finish
  • Garlic powder: This boosts the savory depth
  • Dried parsley: A touch of green adds a little color and herby brightness

Step-by-Step Instructions

Preheat the oven:
Set your oven to 350 degrees Fahrenheit and allow it to come fully to temperature for even baking and the perfect cheese melt
Prepare the bread:
Slice your loaf of French bread in half lengthwise Use a serrated knife to remove some of the bread inside leaving about a one inch thick shell along the sides and bottom This will hold all your filling without making the crust too thin
Make the filling:
Grab a large bowl and combine the shredded chicken chopped bacon ranch dressing mozzarella cheese and green onions Stir everything really well so the ranch coats each bit for even flavor
Stuff the bread:
Fill each bread half with the chicken mixture packing it in firmly with a spatula or clean hands to really load up the bread and prevent air pockets
Add the cheddar:
Sprinkle the shredded cheddar cheese evenly across the surface of each stuffed bread half This cheese forms a deliciously golden top
Butter brushing:
Mix the melted butter with the garlic powder and dried parsley Using a pastry brush generously coat the tops of the bread This adds flavor and encourages browning
Bake:
Place the stuffed bread halves on a parchment or foil lined baking sheet Bake for about twenty to twenty five minutes until the cheese is bubbly the bread is crisp on the edges and the tops are lightly browned
Cool and serve:
Let the bread rest for a few minutes after baking so the filling sets slightly making it easier to slice Use a serrated knife for neat slices then serve warm
A chicken bacon ranch stuffed bread. Save
A chicken bacon ranch stuffed bread. | lilicooks.com

Bacon is my personal favorite part and I always sneak a few extra pieces As a kid my brother and I would race to see who could grab the cheesiest slice before it disappeared

Storage Tips

Leftovers keep well for up to three days in an airtight container in the fridge Reheat in the oven or toaster oven at a low temperature to restore that crunchy texture Avoid microwaving as it can make the bread soggy If you have a lot left freeze wrapped slices in foil and reheat straight from the freezer

Ingredient Substitutions

You can swap out the ranch for a creamy Caesar or blue cheese dressing if you prefer For a spicier kick try adding pepper jack cheese or a spoonful of hot sauce If you are out of green onions try finely chopped red onion or chives Rotisserie chicken is my favorite shortcut but you can use shredded turkey or even canned chicken in a pinch

Serving Suggestions

Serve slices with a fresh green salad for an easy meal or alongside a bowl of tomato soup for a cozy pairing For appetizers cut into bite sized pieces and offer with extra ranch for dipping It is just as good at room temperature as straight from the oven making it ideal for parties and potlucks

A chicken bacon ranch stuffed bread. Save
A chicken bacon ranch stuffed bread. | lilicooks.com

Cultural and Historical Context

Stuffed breads have roots across many cuisines from Italian stromboli to French pan bagnat but this version is really born out of American comfort food culture It is hearty easy to share and full of flavors that almost everyone loves The ranch bacon and cheddar combo is especially popular in American Midwest gatherings where potluck dishes rule

Recipe FAQs

→ Can I use rotisserie chicken for this dish?

Yes, rotisserie chicken works perfectly. Just shred and mix with the other filling ingredients.

→ What type of bread is best for stuffing?

French bread is ideal because of its sturdy crust and large size, but Italian loaf works too.

→ Is it possible to prepare this ahead of time?

You can assemble the filled bread a day in advance, refrigerate, then bake just before serving.

→ Can I substitute another cheese for mozzarella?

Yes, provolone or Monterey Jack are good swaps and will melt nicely in the filling.

→ How do I store leftovers?

Keep leftovers wrapped in foil in the refrigerator for up to three days. Reheat in the oven for best texture.

→ Is there a way to add vegetables?

Diced bell peppers or sautéed spinach can be mixed into the filling for added flavor and nutrition.

Chicken Bacon Ranch Stuffed Bread

French loaf filled with chicken, bacon, ranch, and melty cheese, baked until golden and bubbling.

Preparation Time
15 min
Cooking Time
25 min
Overall Time
40 min
Created By: Lily Chen

Category: Main Dishes

Skill Level: Moderate

Cuisine Type: American

Output: 1 stuffed bread loaf

Dietary Options: ~

Ingredients

01 1 loaf of French bread
02 2 cups cooked chicken, shredded
03 1 cup cooked bacon, chopped
04 1 cup ranch dressing
05 2 cups shredded mozzarella cheese
06 1/2 cup shredded cheddar cheese
07 1/4 cup green onions, chopped
08 1 tablespoon butter, melted
09 1/2 teaspoon garlic powder
10 1/2 teaspoon dried parsley

Steps

Step 01

Preheat the oven to 350°F (175°C) to ensure it’s ready for baking.

Step 02

Slice the loaf of French bread in half lengthwise. Hollow out the center of each half, leaving about a 1-inch shell to create a cavity for the filling.

Step 03

In a large bowl, combine shredded chicken, chopped bacon, ranch dressing, mozzarella cheese, and green onions. Mix well to coat evenly.

Step 04

Spoon the filling mixture into the hollowed-out bread halves, pressing it down gently to pack it in.

Step 05

Sprinkle the shredded cheddar cheese over the top of the stuffed bread for added flavor.

Step 06

In a small bowl, mix melted butter with garlic powder and dried parsley. Brush this mixture over the top of the bread.

Step 07

Place the stuffed bread halves on a baking sheet and bake for 20-25 minutes, or until the cheese is melted and bubbly.

Step 08

Let the bread cool slightly before slicing and serving. Enjoy the gooey, savory flavors with every bite.

Required Tools

  • Large mixing bowl
  • Baking sheet
  • Pastry brush

Allergy Information

Always check each ingredient for allergens, and consult a medical professional if unsure.
  • Contains dairy (cheese, ranch dressing, butter)
  • Contains gluten (French bread)

Nutritional Information (per serving)

These details are shared for general guidance and don’t replace professional advice.
  • Calories: 450
  • Fats: 25 g
  • Carbohydrates: 35 g
  • Proteins: 22 g