Ingredients
- 1 large loaf of French bread or Italian bread
- 2 cups cooked chicken, shredded
- 1 cup cooked bacon, chopped
- 1 cup ranch dressing
- 2 cups shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons fresh parsley, chopped (optional)
- Salt and pepper to taste
Feel free to get creative with substitutions. If you’re out of mozzarella, Monterey Jack or provolone will work beautifully. And for those who prefer a spicier kick, add some diced jalapeños or a sprinkle of red pepper flakes.
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cut the top third off the bread loaf lengthwise and hollow out the inside, leaving about a 1-inch border. Save the removed bread for another use, like croutons!
- In a mixing bowl, combine the shredded chicken, bacon, ranch dressing, mozzarella cheese, cheddar cheese, garlic powder, onion powder, salt, and pepper. Stir until well mixed.
- Spoon the mixture into the hollowed-out bread, pressing down gently to pack it in.
- Place the stuffed bread on the prepared baking sheet and bake for 25-30 minutes, or until the top is golden and the cheese is bubbly.
- Remove from the oven and let it cool for a few minutes before slicing. Garnish with fresh parsley if desired.
One of my favorite tips, passed down from my abuela, is to always taste as you go. Adjust the seasoning to your liking, and remember, cooking is an art, not a science!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International