Chicken Bacon Ranch Stuffed French Bread Recipes

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.

CHICKEN AND BACON-STUFFED CRESCENT BREAD

Steps:

• Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.
• If using dough sheet: Unroll dough. Place on cookie sheet. Press to form 14x9-inch rectangle. If using crescent rolls: Unroll dough into 2 long rectangles. Place on cookie sheet. Overlap long sides to form 14x9-inch rectangle. Firmly press edges and perforations to seal.
• Sprinkle bottom half of dough with 1/2 cup of the cheese, 1/2 cup of the bacon and the chicken.
• Fold dough in half lengthwise to enclose filling, pressing to seal bottom and sides.
• Poke all over with fork. Sprinkle with remaining 1 cup cheese.
• Bake 19 to 21 minutes or until deep golden brown on edges. Cool 5 minutes. Sprinkle with remaining 1/4 cup bacon. Serve with ranch dressing.

BACON CHICKEN RANCH STUFFED GARLIC BREAD

Steps:

• Preheat oven to 400°
• In a medium bowl, shred the cooked chicken with two forks. Add the ranch, most of the cheese, and most of the bacon. Stir until well mixed.
• Cut bread in half lengthwise, then place face-up on sheet pan. Press down the bread on the inside to make room for your mixture. Spread Chef Shamy Garlic Butter on the bread, then fill with chicken mixture, and put remaining cheese and bacon on top.
• Bake for about 10-15 minutes until the cheese is melted and the bread is warmed through.
• Allow to cool slightly for 5 minutes, slice into servings.

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.

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.

BACON RANCH CHEESY BREAD

Steps:

• Preheat the oven to 350 degrees F.
• Put the Monterey Jack, Cheddar, parsley, bacon and onion whites in a bowl and mix well.
• Cut the bread in strips in one direction, being careful not to cut all the way through the loaf. Rotate the bread 90 degrees and cut in the other direction to create small squares across the top of the loaf. Move slowly and use caution. Place the bread on a large sheet of aluminum foil.
• Stuff the cheese mixture in between the rows of squares. Mix the melted butter and ranch dressing, then drizzle over the top. Wrap the loaf in the foil and bake for 25 minutes. Open the foil and continue to bake until heated through and the cheese is melted and bubbly, another 10 minutes. Sprinkle with the onion greens and serve immediately.

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!

BONNIE'S RANCH CHICKEN STUFFED FRENCH BREAD

Steps:

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

STUFFED RANCH CHICKEN

Steps:

• In a small nonstick skillet, cook bacon over medium heat until cooked but not crisp. Drain on paper towel. Flatten chicken to 1/4-in. thickness; spread with ranch dressing. Top with mushrooms, red pepper and onions. Roll up and wrap a piece of bacon around each; secure with a toothpick if needed. , Place in a shallow 1-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25-30 minutes or chicken juices run clear. Remove and keep warm. Remove toothpicks., Strain pan juices. In a small saucepan, combine cornstarch and milk until smooth; stir in pan juices. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with chicken.

CHICKEN, BACON ALFREDO BREAD BOAT

Steps:

• INSTRUCTIONS.
• 1) Pre-heat oven to 400 degrees Fahrenheit.
• 2) Cut the top of the French bread, off, and remove the bread inside to hollow it out. Place on a large baking sheet.
• 3) Spread 2/3 of your Alfredo sauce evenly inside the loaf. Cover with a layer of mozzarella cheese. Mix together Italian seasoning, salt and garlic powder and sprinkle over cheese.
• 4) Continue layering: chicken, bacon, tomatoes, remaining Alfredo sauce, green onions and top with Parmesan cheese.
• 5) Bake for about 15 minutes or until cheese melts.
• 6) Remove from oven, top with chopped parsley if desired, cut into slices and enjoy! Make sure to serve warm!