Chicken Bacon Ranch Stuffed Bread

An ultra-cheesy Italian loaf stuffed with creamy ranch chicken, crispy bacon, and melty cheeses, finished with a buttery garlic-parsley crust.

Ingredients

• 1 large Italian bread loaf (about 16 inches)
• 3 cups cooked shredded chicken
• 8 slices bacon, cooked until crispy and crumbled
• 8 oz cream cheese, softened
• 1 cup ranch dressing, plus more for dipping (optional)
• 2 cups shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese, plus more for garnish (optional)
• 2 green onions, thinly sliced
• 2 garlic cloves, minced
• 1 garlic clove, minced (for topping)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried parsley
• 1/2 tsp black pepper
• 1/4 tsp smoked paprika
• Salt, to taste
• 3 tbsp butter, melted
• 1 tsp chopped parsley (plus more fresh parsley for garnish, optional)
• Extra bacon bits (optional, for garnish)

Method

• 1

  Step 1: Preheat the oven

  Heat the oven to **375°F (190°C)**. Line a sheet pan with foil or parchment for easy cleanup.

• 2

  Step 2: Hollow the bread

  Slice the Italian loaf lengthwise. Scoop out some of the soft interior, leaving about a **1-inch border** on all sides to form a sturdy “boat.” (Reserve the removed bread for breadcrumbs or another use.)

• 3

  Step 3: Mix the filling

  Add the shredded chicken, crumbled bacon, softened cream cheese, ranch dressing, mozzarella, cheddar, Parmesan, green onions, minced garlic (2 cloves), garlic powder, onion powder, dried parsley, smoked paprika, black pepper, and salt to taste to a large bowl. Stir until evenly combined and spreadable.

• 4

  Step 4: Stuff the loaf

  Spoon the filling into the hollowed bread, spreading it edge to edge and pressing gently to remove air pockets. Set the top half of the bread back on.

• 5

  Step 5: Make the garlic butter topping

  Whisk together the melted butter, minced garlic (1 clove), and chopped parsley. Brush generously over the top and sides of the loaf.

• 6

  Step 6: Bake covered, then uncovered

  Place the loaf on the prepared sheet pan and **wrap loosely with foil**. Bake for **20 minutes**. Remove the foil and bake **10–15 minutes** more, until the bread is golden and the filling is hot (cheese should look bubbly).

• 7

  Step 7: Rest and slice

  Let the loaf rest **5–10 minutes** so the filling sets slightly. Slice thickly with a serrated knife.

• 8

  Step 8: Serve

  Serve warm with **ranch dressing for dipping** and garnish with fresh parsley, extra bacon bits, and/or extra Parmesan if desired.

Tips

• **Make ahead:** Mix the filling up to 1 day ahead and refrigerate; stuff and bake when ready.
• **Crispier crust:** After uncovering, place under the broiler for 1–2 minutes, watching closely to prevent burning.
• **Chicken options:** Rotisserie chicken works great; just shred and measure.
• **Storage:** Refrigerate leftovers airtight for up to 3 days. Rewarm on a sheet pan at **350°F** until hot (cover with foil if the bread is browning too fast).
• **Serving idea:** Cut into smaller pieces for party-friendly portions and serve with extra ranch on the side.

Nutrition (per serving, estimate)