I’ve got lots of chicken bacon ranch recipes here, so you knew this one was coming: chicken bacon ranch stuffed bread! Call it a fusion of all my chicken bacon ranch recipes in bread form. I got inspired by my pepperoni pizza bread recipe and some of the other stuffed bread recipes on the site, and I can tell you that this one is just so freakin’ delicious. I feel bad you had to wait this long for it!
Throughout my travels through Chicken Bacon Ranchland (yes, I’m going to make this a real place), my trusted companion has always been Cowboy Charcoal. This stuff is just perfect for all my grill recipes. It burns clean, it burns hot, and it should be your go-to grill fuel as well.
Post sponsored by Cowboy Charcoal
Table of Contents
- Why You’ll Love Chicken Bacon Ranch Stuffed Bread
- Chicken Bacon Ranch Stuffed Bread Ingredients
- What To Do With Your Excess Bread
- How to Make Chicken Bacon Ranch Stuffed Bread
- What to Serve with Chicken Bacon Ranch Stuffed Bread
- Leftovers and Reheating
- All Chicken Bacon Ranch, All the Time
- FAQs
- Flavor X Fire & FOOD X Fire
- Chicken Bacon Ranch Stuffed Bread Recipe
Why You’ll Love Chicken Bacon Ranch Stuffed Bread
Bread, bacon, buffalo sauce and homemade ranch? Honestly, I love everything about this chicken bacon ranch stuffed bread recipe. It’s like one giant sandwich that works just as well for family dinners as it does for your game day snack. And y’all know I love a giant sandwich play (see: my chicken bacon ranch hot pocket). The crusty bread holds up to the jam-packed, freakin’ delicious filling with no issues, and the herby homemade ranch dressing really takes everything over the top.
The chicken bacon ranch stuffed bread is also super simple to make, since we’re using ground chicken, bacon bits and shredded mozzarella cheese and slices. Mozzarella cheese two ways? Told you this recipe was a winner! Everything comes together really quickly on the prep, and the cook doesn’t take long at all. New family favorite, anyone? Just make sure you get an Italian bread loaf that’s large enough to contain all this deliciousness.
Want to make even more stuffed breads? Check out my recipes for Birria Stuffed Bread, Big Mac Stuffed Bread, Chorizo Pizza Bread and Jalapeño Popper Bread.
Chicken Bacon Ranch Stuffed Bread Ingredients
- Bread: We’ll use an Italian bread loaf for our base, along with ground chicken, Buffalo sauce, Spiceology’s Salt Pepper Garlic Seasoning, mozzarella cheese slices and chopped bacon bits.
- Stuffing: Our stuffing will have shredded mozzarella cheese, more chopped bacon bits, ranch seasoning and cream cheese.
- Homemade Ranch: The sauce that does it all! You’ll need sour cream, mayonnaise, chopped parsley, chopped dill, garlic powder, black pepper, buttermilk and kosher salt for our dressing.
What To Do With Your Excess Bread
For our stuffed bread recipes, I remove excess bread to create the divot for the stuffing. But don’t throw that good stuff away! Here’s how to turn it into croutons for a salad or soup.
First, tear the bread into bite-sized chunks. Toss them with olive oil and a pinch of SPG, then spread them on a baking sheet. Depending your recipe, you could also toss the bread with some everything bagel seasoning or red pepper flakes for extra flavor.
Bake at 375°F for about 10-15 minutes, tossing halfway through, until they’re golden and crispy. Or if your grill is already going, toss them in a cast iron skillet over indirect heat and shake them around until they’re toasted. Now you’ve got homemade croutons that taste way better than anything from a box, and you’re not wasting a single bite of that delicious bread.
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How to Make Chicken Bacon Ranch Stuffed Bread
The Prep
First, grab your bag of Cowboy Charcoal and preheat your grill for two zone cooking at 325 degrees Fahrenheit.
Next, slice your 1 loaf of Italian bread in half and separate the top from the bottom. Then, carefully pull out the excess bread on both halves from the bottom half so that you create a divot in the bun.
In a bowl, mix together the stuffing for the bread: shredded mozzarella cheese, bacon bits, ranch seasoning and cream cheese. In another bowl, mix together the ground chicken, Buffalo sauce and SPG.
Stuff the divot in your bread with the stuffing, then take a handful of your ground chicken mixture and cover the stuffing. Make sure to spread out the chicken all over the bread so it completely covers the stuffing. Once you’ve finished with this step, place the bread in the fridge for 15-20 minutes to firm up.
Grilling Your Bread
When you’re ready to cook, take out the bread and place it over the coals with the chicken face down. Cook over the heat for about 10 minutes. If you have flare ups, make sure to move the bread around.
After 10 minutes, flip the bread over and pull it over to the cooler side of the grill. Top with 3-4 slices of mozzarella cheese and cook until the chicken’s internal temperature reaches 165 degrees F.
Assembling and Serving
In a bowl, mix together the homemade ranch mixture. We’ll use sour cream, mayonnaise, parsley, chopped dill, garlic powder and black pepper. Add buttermilk to get the dressing to your desired consistency and salt to taste.
When the bread is done, pull it off the grill and let it cool. Top with bacon bits and ranch. Garnish with chopped parsley, green onions or chives and enjoy!
What to Serve with Chicken Bacon Ranch Stuffed Bread
This bread is LOADED, so you’ll want light and easy sides to balance out your meal. Think a simple green salad, coleslaw, pickles, chips or grilled veggies. Or, if you want to double down on the Buffalo and ranch combo (the perfect balance of flavors, of course), serve this bread alongside some Buffalo wings for game days.
Leftovers and Reheating
If you’ve got leftover chicken bacon ranch stuffed bread, wrap it tightly in aluminum foil or place it an airtight container. Store in the refrigerator for up to 3 days. To reheat, the grill or the oven is your best bet. On the grill, warm the stuffed bread over indirect heat for 10-15 minutes. If you’re using the oven, keep it in the foil and reheat at 350 degrees F (until the bread is warmed through).
All Chicken Bacon Ranch, All the Time
FAQs
No problem! You can cook 3-4 slices of bacon until crispy, then crumble them yourself. You could also substitute with turkey bacon if you want a lighter version of this chicken bacon ranch stuffed bread.
For sure. You can shred the rotisserie chicken, then mix the chopped chicken with the Buffalo sauce and seasoning. Your stuffed bread will have a different texture, but it’ll still be so freakin’ delicious.
You know it’s the best stuff around because you can find it pretty much anywhere. Check the company’s store locator, or ask at your local hardware store or supermarket.
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Chicken Bacon Ranch Stuffed Bread
Ingredients
Bread:
- 1 loaf Italian Style Bread
- 2 cups Ground Chicken
- ½ cup Buffalo Sauce
- 2 tbsp Salt, Pepper, Garlic Seasoning (SPG)
- 3-4 Mozzarella Cheese Slices
- Chopped Bacon Bits garnish
Stuffing:
- 1 cup Shredded Mozzarella Cheese
- 3 tbsp Chopped Bacon Bits
- 2 tbsp Ranch Seasoning
- 2 packets Cream Cheese
Homemade Ranch:
- 2.5 tbsp Sour Cream
- 2 tbsp Mayonnaise
- 1.5 tbsp Chopped Parsley
- 1 tbsp Chopped Dill
- 1.5 tsp Garlic Powder
- 1 tsp Black Pepper
- Buttermilk to desired consistency
- Salt to taste
Instructions
- Preheat your grill for two zone cooking at 325F using Cowboy Charcoal.
- Begin by slicing your Italian Style Bread in half and separating the top from the bottom. Next, carefully pull out the excess bread on both halves from the bottom half so that you create a divot in the bun.
- In a bowl, mix together the stuffing for the bread. In another bowl, mix together the ground chicken, buffalo sauce and SPG.
- Stuff the divot with the stuffing, then take a handful of your ground chicken mixture and cover the stuffing. Make sure to spread out the chicken all over the bread so it completely covers the stuffing. Once the bread is done, place them in the fridge for 15-20 minutes to firm up.
- Take out the bread and place it over the coals with the chicken face down. Cook over the heat for about 10 minutes. If you have flare ups, make sure to move the bread around in order to prevent them.
- After 10 minutes, flip the bread over and pull it over to the cooler side of the grill. Top with cheese and cook until it is 165F internal.
- In a bowl, mix together the homemade ranch mixture.
- When the bread is done, pull off and let cool. Top with bacon and ranch. Garnish with chopped parsley/chives and enjoy!!
