Bacon Ranch Chicken Loaf (Print-Friendly Version)
# What You'll Need:
→ Proteins & Veggies
01 -
6 beef bacon slices, cooked and crumbled
02 -
3 chopped green onions, medium sized
03 -
375 g shredded rotisserie chicken
→ Spices
04 -
1 tsp onion powder
05 -
1.5 tsp garlic salt
→ Dairy & Dressings
06 -
340 g grated Colby-Jack cheese, split
07 -
225 g chive and onion cream cheese, softened
08 -
15 ml melted butter
09 -
240 ml bottled Ranch dressing
→ Bread
10 -
1 Italian bread loaf, 16 inches long
# Step-by-Step Directions:
01 -
After baking, let the bread sit for 5 minutes. Slice it up and serve while it's warm.
02 -
Take off the foil for the last 5 minutes of baking so the crust gets crispy. Bake wrapped for 30 to 40 minutes until it's hot and melty.
03 -
Coat every side of the stuffed bread with melted butter. Wrap it tight with foil before baking.
04 -
Put the other half of the bread over the filling and press it gently to seal.
05 -
Start by spreading half of the shredded cheese on the bread bottom. Then dollop the filling over it. Sprinkle the leftover cheese on top.
06 -
Cut the bread down the middle lengthwise and scoop out the center from both sides to make room for the filling.
07 -
In a bowl, combine cream cheese, Ranch dressing, garlic salt, and onion powder. Stir until smooth and creamy.
08 -
Gently fold the chicken, bacon, green onions, and 1 cup (113 g) of the shredded cheese into the creamy mix until blended.
09 -
Get the oven ready by preheating to 175°C and have your baking sheet out.
# Helpful Notes:
01 -
Make sure your cream cheese is soft so it’s easy to mix. You can add more Ranch dressing if you want it saucier. Toss in some red pepper flakes if you like a spicy kick.