Buffalo Chicken Dip Stuffed French Bread Recipe 465

BUFFALO CHICKEN STUFFED FRENCH BREAD

Steps:

• Cook the chicken breasts (I like to boil them) and then shred with two forks.
• Mix cheese, ranch dressing, and chili sauce with the chicken.
• Slice the french bread loaf lengthwise. Do not separate the two halves -- just butterfly it. Scoop out the soft bread filling, and break into little bits with your fingers.
• Add the bread pieces in with the chicken mix, and stir well to get everything coated nicely.
• Spoon all the chicken filling back into the french bread shells. Close the loaf together, and wrap tightly in foil.
• Bake at 350 degrees for about 15 minutes to melt the cheese.
• When cool enough to handle, slice into rounds about 1 or 2 inches thick.

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.

BUFFALO CHICKEN DIP STUFFED FRENCH BREAD RECIPE - (4.6/5)

Steps:

• Preheat oven to 350°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 and hot sauce and all spices/seasonings 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 at 350°F for 25 to 30 minutes or until cheese is melted and slightly golden. Let bread sit approximately 10 minutes to set and slightly cool then slice. Best served warm. NOTES *TO EASILY COOK AND SHRED CHICKEN: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until hot and rippling. Add chicken breasts and cook for 5 minutes, or until golden brown on one side. Flip the chicken over, then add 1 1/2 cups chicken broth or water to the skillet. Cover and reduce heat to medium and simmer 15 to 20 minutes or until chicken is cooked though and tender enough to shred, adding additional chicken broth/water if the liquid evaporates too quickly. Remove chicken from skillet and let rest 5 minutes before shredding. MAKE AHEAD: You can prepare Buffalo Chicken Dip in advance and store in the refrigerator separate from bread. When ready to bake, heat dip in microwave until warm then spoon into French bread and bake as directed.