Bonnies Ranch Chicken Stuffed French Bread Recipes

CHICKEN BACON RANCH STUFFED BREAD

Steps:

• Preheat the oven to 350°F. Set aside a baking sheet to move the foil wrapped loaf in and out of the oven.
• In a medium-size mixing bowl use a mixer to beat together the cream cheese, Ranch dressing, garlic salt and onion powder until smooth and the cream cheese is smooth.
• By hand mix in the chopped chicken, bacon, green onion and 1 cup shredded cheese. Mix well.
• Slice the bread loaf in half and remove some of the bread from the center of each piece.
• Sprinkle the bottom piece with 1 cup shredded cheese. Spread the filling over the cheese from end to end.
• Top with the remaining 1 cup cheese then gently press the top piece of bread onto the filling.
• Brush on all ides with melted butter. Wrap in foil.
• Place the foil wrapped loaf onto the baking sheet and into the oven. Bake for 30-40 minutes until heated through and the cheese has melted.
• Rest for 5 minutes, slice and serve.

CHICKEN BACON RANCH STUFFED FRENCH BREAD

Steps:

• Preheat oven to 375 degrees.
• Dice raw bacon into bite-sized pieces. Heat a large saute pan over medium-high heat. Add diced bacon and cook until crispy, about 5-6 minutes. Using a slotted spoon, transfer cooked bacon to a paper towel lined plate and set aside. Pour off some of the bacon grease, leaving a small amount in the pan. Return saute pan to burner and heat pan to medium-high heat. Season chicken with ¼ teaspoon salt and black pepper. Add seasoned chicken to saute pan and cook for 4-5 minutes, or until cooked through.
• In a large bowl, combine the cooked chicken, tomatoes, and half of the green onions, bacon pieces, and both cheeses.
• In a small bowl stir together mayonnaise, sour cream, ranch dressing, ¼ teaspoon salt and black pepper. Pour ranch mixture over chicken mixture and stir to combine.
• Place both halves of the French bread on a large baking sheet lined with foil. Spread chicken ranch mixture evenly on top of both pieces of French bread. Bake for 15 minutes in preheated 375 degree oven. Remove from oven and top with remaining bacon and cheese. Return to oven an bake for an additional 3-4 minutes, or until cheese is melted and edges are lightly browned.
• For serving, top with remaining green onions and chopped parsley. Serve immediately with additional ranch dressing for dipping.

BUFFALO CHICKEN-STUFFED FRENCH BREAD

Steps:

• Preheat oven to 350 degrees F.
• Slice about 2 inches deep through the top of the bread and continue to cut a large rectangle, being careful not to cut through the bottom of the bread. Remove top of bread and hollow out middle to create a rectangular bread bowl. Set aside.
• Whisk together cream cheese, sour cream, mayonnaise, hot sauce, ranch seasoning, salt, chili powder, cumin, paprika, garlic powder and onion powder in a bowl until well combined. Stir in blue cheese, 3/4 cup Cheddar and 3/4 cup mozzarella, followed by chicken.
• Spoon Buffalo chicken dip into prepared French bread and top with remaining Cheddar and mozzarella cheeses. Bake on a baking tray for 35 to 45 minutes or until cheese is melted and golden brown. Let bread sit approximately 10 minutes to set and slightly cool, then slice. Best served warm. Garnish with blue cheese if desired.

CHICKEN PARMESAN-STUFFED GARLIC BREAD RECIPE BY TASTY

Steps:

• Slice the chicken breast into ½ inch (1 ¼ cm) thick strips.
• Place the flour, eggs, and bread crumbs into 3 separate bowls.
• Roll a chicken strip in the flour, dusting off excess. Dip the strip into the egg, then place into the bread crumbs, coating it completely.
• Repeat with the remaining chicken.
• Heat the oil in a pan over medium heat to 350˚F (180˚C).
• Preheat oven to 350°F (180˚C).
• Fry the breaded chicken strips until both sides are golden brown.
• Remove from heat and drain on a paper towel.
• Slice the baguette into thirds or fourths (each baguette piece should be roughly the same length of the fried chicken strips).
• Hollow out the insides of the baguette pieces with a knife.
• Lay two slices of mozzarella on top of each other with a 1 inch (2 ½ cm) overlap. Place a chicken strip on the overlapping region, then fold the mozzarella tightly around the chicken.
• Push the rolled chicken strips into a baguette piece.
• Slice the stuffed baguette pieces into 1 inch (2 ½ cm) slices, then place them tightly side-by-side on a baking sheet lined with foil.
• In a small bowl, mix together ingredients for garlic butter.
• Brush the garlic butter evenly over the baguette slices, making sure some drips in between the slices.
• Wrap the foil over the re-assembled baguette and bake for 20-25 minutes, until cheese is melted and the top is starting to brown.
• Remove the foil and serve with marinara!
• Nutrition Calories: 2689 Fat: 170 grams Carbs: 221 grams Fiber: 12 grams Sugars: 17 grams Protein: 67 grams
• Enjoy!

BUFFALO CHICKEN STUFFED FRENCH BREAD

Steps:

• Cook the chicken breasts (I like to boil them) and then shred with two forks.
• Mix cheese, ranch dressing, and chili sauce with the chicken.
• Slice the french bread loaf lengthwise. Do not separate the two halves -- just butterfly it. Scoop out the soft bread filling, and break into little bits with your fingers.
• Add the bread pieces in with the chicken mix, and stir well to get everything coated nicely.
• Spoon all the chicken filling back into the french bread shells. Close the loaf together, and wrap tightly in foil.
• Bake at 350 degrees for about 15 minutes to melt the cheese.
• When cool enough to handle, slice into rounds about 1 or 2 inches thick.

BONNIE'S ALMOST CAMPBELL'S CHICKEN NOODLE SOUP

Steps:

• Saute the onions, carrots and celery in the olive oil or butter. Cook until tender. Add all the rest of the ingredients and simmer 20 minutes. Add spaghetti and cook until noodles are done. Adjust salt to taste. Enjoy!
• Cook's Tip: This soup is great with my Ranch Chicken Stuffed French Bread posted on this site.
• TURKEY SOUP? You can make great tasting turkey soup using this recipe. Make it with noodles or potatoes. Use dark or light meat as you prefer. If using potatoes, dice 2 medium size potatoes and saute with the rest of the vegetables and omit the noodles. You can boil the carcass in a stock pot to make a nice flavorful broth or use canned broth. Enjoy!

BONNIE'S RANCH CHICKEN STUFFED FRENCH BREAD

Steps:

• Pre-heat oven to 350 degrees.
• Assemble all the ingredients, and grate the cheese. Reserve 1/4 cup for topping.
• Mix the shredded chicken, cheese, mayonnaise, sour cream, parsley, and ranch dressing mix.
• Chop the onion and add to the mixture.
• Spread the mixture evenly onto the bread.
• Bake for 15 minutes. Remove and sprinkle reserved cheese on top, return to oven for an additional 5 minutes.
• Serve immediately. Here is how it looks! Enjoy! Great with soup!