Savory Stuffed Italian Bread with Chicken, Bacon, and RanchIngredients:1 (16 inch) loaf Italian Bread1 (8 oz) package chive and onion cream cheese, softened1 cup bottled Ranch salad dressing1 1/2 tsp garlic salt1 tsp onion powder3 cups rotisserie chicken, roughly chopped6 slices bacon, cooked and crumbled3 medium green onions, finely chopped3 cups shredded Colby-Jack cheese, divided1 Tbsp melted butterDirections: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 minutesKcal: 399 kcal per serving | Servings: 16 (1-inch slices)
Chicken Bacon Ranch Stuffed Bread
