Chicken Bacon Ranch Stuffed Bread

Savory Stuffed Italian Bread with Chicken, Bacon, and Ranch


1 (16 inch) loaf Italian Bread

1 (8 oz) package chive and onion cream cheese, softened

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


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.


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.


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.


Let the bread rest for 5 minutes after baking, then slice and serve warm.


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