Chicken Bacon Ranch Bread (Print Format)
A warm, cheesy loaf packed with chicken, bacon, ranch, and melty Colby-Jack cheese for a satisfying flavor combo.
# Ingredients:
→ Bread
01 -
1 (16 inch) loaf Italian bread
→ Filling
02 -
8 oz chive and onion cream cheese, softened
03 -
1 cup bottled ranch salad dressing
04 -
1½ tsp garlic salt
05 -
1 tsp onion powder
06 -
3 cups rotisserie chicken, roughly chopped
07 -
6 slices cooked bacon, crumbled
08 -
3 medium green onions, finely chopped
09 -
3 cups shredded Colby-Jack cheese, divided
10 -
1 tbsp melted butter
# Steps:
01 -
Preheat oven to 350°F and position a baking sheet in the center for even heat distribution.
02 -
In a medium bowl, beat cream cheese, ranch dressing, garlic salt, and onion powder until smooth. Fold in chicken, bacon, green onions, and one cup of shredded cheese until well combined.
03 -
Slice bread loaf lengthwise and hollow out the soft center from both halves, leaving a sturdy crust shell.
04 -
Sprinkle one cup of shredded cheese evenly over the bottom half of the bread. Spread the filling over the cheese, then top with another cup of shredded cheese. Cover with the top bread half and gently press to seal.
05 -
Brush melted butter over all sides of the assembled bread, including seams, then wrap tightly in foil.
06 -
Place the foil-wrapped loaf on the prepared baking sheet and bake for 30 to 40 minutes until heated through and cheese melted. Unwrap foil for the final 5 minutes to crisp the crust.
07 -
Let the loaf rest for 5 minutes to allow the filling to set. Slice into approximately one-inch pieces and serve warm.
# Tips:
01 -
Use freshly shredded cheese for optimal melting and flavor.
02 -
Fresh green onions provide the brightest flavor contrast.
03 -
Leftover slices reheat best in the oven to maintain a crisp crust.