Name: Chicken Bacon Ranch Stuffed Bread
Prep time: 10 min
Cook time: 25 min
Total time: 5 min
Yield: 6
Ingredients: 1 loaf of French bread; 2 cups cooked chicken, shredded or chopped; 1 cup cooked bacon, crumbled (about 6 slices); 1 cup shredded mozzarella cheese; ½ cup ranch dressing; 2 tablespoons chopped fresh parsley (optional, for garnish); 1 tablespoon melted butter (for brushing the bread); Tools:; Baking sheet; Aluminum foil; Sharp knife (for scoring the bread); Mixing bowl

Chicken Bacon Ranch Stuffed Bread

It’s no secret that in a house with three kids, a hungry husband, and a million things on my to-do list, dinner needs to be quick, filling, and delicious. That’s exactly why Chicken Bacon Ranch Stuffed Bread has become a weekly staple for us. I originally made it on a whim when I had leftover rotisserie chicken and half a pack of bacon begging to be used. One bite, and the entire family was hooked. My youngest called it “the best sandwich ever,” and even my picky eater asked for seconds (which never happens!).

What I love most about this recipe is that it feels indulgent but takes almost no time to prepare. It looks impressive enough for game day or gatherings, but it’s simple enough for a Tuesday night dinner after soccer practice. It’s warm, cheesy, savory, and just a little crispy around the edges—basically everything you want in comfort food.

I find myself making this when I want something that satisfies everyone without spending hours in the kitchen. Plus, it’s endlessly customizable based on what you have on hand. Over time, this recipe has become a go-to when I need a win at dinnertime, and I’m so excited to share it with you. If your family is anything like mine, don’t be surprised if this becomes a new favorite at your table too.

Questions I Often Get Asked About This Recipe

Can I make this ahead of time?
Yes! You can prep everything, stuff the bread, and wrap it in foil. Store it in the fridge for up to a day before baking.

What type of bread works best?
A loaf of French bread or Italian bread is perfect—something sturdy with a good crust that can hold all the fillings.

Can I use store-bought ranch dressing?
Absolutely! I use bottled ranch when I’m short on time, but homemade works too.

Is there a vegetarian version of this?
Yes! Skip the bacon and chicken and use sautéed mushrooms, spinach, and mozzarella for a tasty meatless option.

How do I keep the bread from getting soggy?
Make sure your chicken and bacon are fully cooked and not too wet. You can also lightly toast the inside of the bread before stuffing it.

What You Need to Make Chicken Bacon Ranch Stuffed Bread

Ingredients:

1 loaf of French bread

2 cups cooked chicken, shredded or chopped

1 cup cooked bacon, crumbled (about 6 slices)

1 cup shredded mozzarella cheese

½ cup ranch dressing

2 tablespoons chopped fresh parsley (optional, for garnish)

1 tablespoon melted butter (for brushing the bread)

Tools:

Baking sheet

Aluminum foil

Sharp knife (for scoring the bread)

Mixing bowl

How to Make Chicken Bacon Ranch Stuffed Bread

Preheat your oven to 375°F (190°C). Line a baking sheet with foil.

Cut slits into the loaf of bread, about 1 inch apart, without slicing all the way through.

In a bowl, combine the cooked chicken, crumbled bacon, shredded cheese, and ranch dressing. Mix until everything is well coated.

Stuff the mixture into each slit in the bread, making sure to fill them generously.

Brush the top of the bread with melted butter for a golden finish.

Wrap the bread loosely with foil and bake for 15 minutes. Then uncover and bake for an additional 10 minutes, or until the cheese is bubbly and the edges are crispy.

Garnish with parsley if using. Slice and serve warm.

Tips for Making the Best Chicken Bacon Ranch Stuffed Bread

Shortcut Alert: Rotisserie chicken works beautifully and saves tons of time.

Add Some Heat: Want a little spice? Mix in some chopped jalapeños or a pinch of red pepper flakes.

Make It Cheesy: Feel free to add extra cheese or try a blend like cheddar and Monterey Jack for extra flavor.

Crisp It Up: Toast the bread for 3–5 minutes before stuffing if you want an extra crunch.

Leftovers Reheat Well: Wrap leftovers in foil and pop them in the oven at 350°F for 10 minutes.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “My husband couldn’t stop raving about this! It’s our new game day favorite.” —Lisa T.

⭐️⭐️⭐️⭐️ “So quick and easy. Next time I’ll try adding some jalapeños for extra kick.” —Brandi J.

⭐️⭐️⭐️⭐️⭐️ “The whole family devoured it. Love how customizable it is with what’s in the fridge.” —Amanda R.

⭐️⭐️⭐️ “Pretty good! I used sourdough instead of French bread, but it got a bit soggy. Will toast the bread next time.” —Katie M.

⭐️⭐️⭐️⭐️⭐️ “Perfect for weeknights! Prepped it during nap time and popped it in the oven before dinner.” —Jenna W.

Printable Recipe

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