Ingredients
Scale
- 1 large loaf of Italian bread or French bread
- 2 cups cooked, shredded chicken breast
- 1 cup cooked bacon, crumbled
- 1 cup ranch dressing
- 1 ½ cups shredded cheddar cheese (or Mexican blend)
- 1 cup shredded mozzarella cheese (optional for extra gooeyness)
- 2 tablespoons chopped fresh parsley (for garnish)
- Salt and black pepper to taste
- Olive oil for brushing
Instructions
- Preheat your oven to 375°F (190°C). In a mixing bowl, combine shredded cooked chicken, crumbled bacon, ranch dressing, and half of the shredded cheddar cheese. Season with salt and black pepper and mix well.
- Carefully cut the loaf horizontally to create a pocket or crosswise slices without cutting all the way through. Remove some interior bread to make room for the filling but keep the shell intact.
- Spoon the chicken bacon ranch mixture into the bread, spreading evenly. Top with remaining cheddar and mozzarella cheese. Gently close the bread and brush the outside with olive oil.
- Wrap tightly in aluminum foil and place on a baking sheet. Bake for 20-25 minutes. Uncover and bake for an additional 5 minutes for extra crustiness. Rest for 5 minutes before slicing.
Notes
- Use fresh, quality bread for best texture and crust.
- Pre-cook chicken and bacon for optimal flavor.
- Adjust ranch dressing to your taste—more for richness, less for subtler flavor.
- Add diced vegetables like bell peppers or green onions for extra crunch.
- Serve immediately for the best cheesy, savory experience.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Contains Meat
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal Kcal
- Sugar: 3g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg