Description
A crowd-pleasing appetizer featuring tender shredded chicken tossed in spicy buffalo sauce and creamy ranch, stuffed inside pull-apart bread for the ultimate game-day snack.
Ingredients
Scale
- 1 round sourdough bread loaf (about 1 lb)
- 2 cups cooked chicken, shredded
- 1/2 cup buffalo hot sauce
- 1/4 cup ranch dressing
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup unsalted butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/4 cup green onions, chopped (for garnish)
- Extra ranch for dipping (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with foil.
- Cut the bread: Make 1-inch crosswise cuts across the top of the loaf (without cutting through the bottom), then make perpendicular cuts to create a checkerboard pattern.
- Mix filling: In a bowl, combine shredded chicken, buffalo sauce, ranch dressing, cheddar, and mozzarella.
- Stuff bread: Gently separate bread cuts and stuff the chicken mixture between the cuts.
- Brush topping: Mix melted butter with garlic powder and parsley. Brush generously over the bread.
- Wrap and bake: Loosely wrap loaf in foil, bake for 20 minutes. Uncover and bake 5-10 more minutes until cheese is bubbly.
- Garnish with green onions and serve warm with extra ranch.
Notes
- For extra spice, add 1/4 tsp cayenne to the butter topping.
- Use rotisserie chicken for quick prep.
- Can be assembled 2 hours ahead – refrigerate until ready to bake.
- Leftovers reheat well in the oven (not microwave).
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 55mg