Cheesy Buffalo Chicken Stuffed French Bread (Printable version)

Crispy French bread hollowed and stuffed with spicy buffalo chicken, creamy cheeses, and ranch, then baked until golden and bubbly.

# What You'll Need:

→ Chicken

01 - 2 cups cooked chicken breast, shredded or chopped

→ Sauce & Cheese

02 - 1/2 cup Buffalo wing sauce
03 - 4 oz cream cheese, softened
04 - 1/4 cup ranch dressing
05 - 1 cup shredded mozzarella cheese
06 - 1 cup shredded cheddar cheese

→ Bread

07 - 1 large French bread loaf (about 18 inches)

→ Toppings

08 - 2 tablespoons chopped green onions
09 - 2 tablespoons chopped fresh parsley
10 - 1 tablespoon unsalted butter, melted

# Directions:

01 - Preheat your oven to 375°F. Line a baking sheet with parchment paper.
02 - Slice the French bread loaf in half lengthwise. Hollow out the center of each half, leaving a 1/2-inch shell. Reserve the removed bread for another use.
03 - In a large bowl, mix the shredded chicken with Buffalo sauce, cream cheese, and ranch dressing until well combined. Stir in the mozzarella and cheddar cheeses.
04 - Spoon the buffalo chicken mixture evenly into both bread halves, pressing gently to fill.
05 - Place stuffed bread halves on the prepared baking sheet. Brush the exposed bread edges with melted butter.
06 - Bake for 20–25 minutes, until the bread is crispy and the filling is hot and bubbly.
07 - Remove from oven and let cool for 5 minutes. Sprinkle with green onions and parsley.
08 - Slice crosswise and serve warm.

# Expert advice:

01 -
  • Everything you love about buffalo wings but way less messy and easier to feed a crowd
  • The bread gets perfectly crispy while staying tender inside, creating this incredible texture contrast
  • You can prep it ahead and just bake when guests arrive, making you look like a hosting genius
02 -
  • Hollowing out the bread too aggressively will make the structure collapse during baking—leave at least a half-inch shell
  • Letting it cool for those five minutes after baking is crucial, or all that cheese will ooze right out when you cut it
03 -
  • Use freshly shredded cheese instead of pre-shredded bags—it melts so much better and you'll avoid those weird anti-caking additives
  • Place the bread on a wire rack for the last 3 minutes of baking if you want the bottom extra crispy

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