Buffalo Chicken Stuffed Bread is a meal in itself.  I typically think of buffalo chicken as an appetizer or side dish but could seriously make a loaf of this bread and eat the entire thing as a meal.  I probably wouldn’t feel the best after but at least I’d be happy, right? 🙂

All joking aside, this Buffalo Chicken Stuffed Bread is amazing!  It’s huge flavor packed into a loaf of bread…. think creamy, cheesy, spicy and crunchy.  You get a little of each in every bite!

The recipe can be found here.

Preheat the oven to 350 degrees.  While the oven preheats, make the buffalo chicken dip and prepare the bread loaf.

In a large mixing bowl, combine the cream cheese (softened), sour cream, mayo, hot sauce, ranch seasoning, chili powder, cumin, paprika, garlic powder, onion powder, and salt.

Add the blue cheese, cheddar cheese, mozzarella cheese, and chicken.  Mix to combine.  I like to use shredded rotisserie chicken because the chicken is tender, has great flavor, and it’s already cooked.  Feel free to cook and shred your own chicken if you prefer.  I like the simplicity of store-bought rotisserie chicken.  You can also use more or less blue cheese, to taste.  It’s a pretty strong cheese and you don’t want it to overpower the other flavors.

Use a sharp knife to slice along the side of the top of the bread, from one end to the other, and around the next side of the top of the bread to make a large rectangular slice.  Be careful to not cut through the bottom of the bread.  Use your fingers to peel away the top portion of the bread.  You are essentially making a well for the buffalo chicken mixture to sit in.

Spoon the buffalo chicken mixture into the bread.  Lightly press down and add more buffalo chicken until the bread is full.  It’s OK if not all the mixture fits because you don’t want to overload the bread.  If you do have any extra, you can easily heat it in a baking dish alongside the bread in the oven or heat in the microwave.  Better to save it and eat it than throwing it away!

Sprinkle additional cheddar cheese (or blue cheese) on top.

Bake for 20-25 minutes or until the cheese has melted and is starting to turn golden brown.  I like to bake the bread on a baking sheet or on a large piece of aluminum foil place right on the baking rack.  Sometimes the bread is too long to fit on a baking sheet so you might need to play around with how you want to bake the bread before reaching this step, just in case!

Remove the bread from the oven and top with the crumbled bacon.  You can also add sliced green onion or chives on top.  Let the bread sit for about 10 minutes to set up a bit before slicing.  Then, slice into pieces that are about 1-inch wide.

Serve warm and enjoy!

The recipe can be found here.

I don’t think you’ll have any of this bread left but if you do, wrap it in aluminum foil and store in the fridge.  This make reheating very easy as you can simply place the foil wrapped bread right on the oven baking rack.

It’s an awesome appetizer and makes a lot so you’ll be able to feed a crowd.

Happy cooking!

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