Chicken Bacon Ranch Loaf (Printable Version)
# What You'll Need:
→ Bread
01 -
One 16-inch Italian loaf
→ Filling
02 -
Softened 227 g cream cheese with chives and onion
03 -
240 ml Ranch dressing from a bottle
04 -
1.5 tsp garlic salt
05 -
1 tsp onion powder
06 -
375 g rotisserie chicken, chopped roughly
07 -
6 cooked beef bacon slices, crumbled
08 -
3 green onions, chopped fine
09 -
225 g Colby-Jack cheese shredded, split
10 -
15 ml butter melted
# Steps to Follow:
01 -
Heat oven to 350°F (175°C) and line a baking sheet.
02 -
In a bowl, blend cream cheese, Ranch, garlic salt, and onion powder until smooth.
03 -
Hand mix in chicken, bacon bits, green onions, and 75 g cheese until combined well.
04 -
Slice loaf sideways and scoop out the inside from both halves to make room.
05 -
Layer 75 g shredded cheese on bottom half, spread the filling over it, then top with the other 75 g cheese.
06 -
Put top loaf piece on, press down gently, brush outside with melted butter, then wrap tightly in foil.
07 -
Put wrapped loaf on baking sheet, bake 30–40 minutes until hot and cheese is melty. Open foil last 5 minutes to crisp the crust.
08 -
Let stuffed loaf sit 5 minutes before slicing. Serve while warm.
# Additional Tips:
01 -
Cream cheese should be soft for easy mixing. Change Ranch amount to get the thickness you like.
02 -
Add red pepper flakes if you want some spicy kick.