Cheesy Buffalo Chicken Stuffed French Bread

Sometimes I think my blog shoulda been called Carbs & Dairy because that’s about 95% of my diet. But then I remember how much I love the spinach-artichoke combo and anything buffalo chicken and I realize I have VARIETY. I literally just shared a dip shoved inside a bread bowl yesterday, and I’m basically doing it again today. This one’s for those people that just have to have the meat. Football season and fall are two of my favorites, partly for nostalgia and entertainment (football) and because I love football food and the cool, crisp weather and all that fall brings (except winter). One question that is almost always on my mind when football parties and tailgates about is “Will it buffalo?” This answer is usually yes.

This bread is stuffed with spicy buffalo chicken dip and tons of cheese, baked and cut into wedges for handheld boats that make delivery to mouth especially easy.This recipe comes from Half Baked Harvest, where I find so much inspiration. Everything Tiegan makes is so creative and her photography is A+++++. When I saw this one, I knew it would be the perfect football food.

You can make your favorite buffalo chicken dip, or use the recipe here (my ultimate dip has a few more ingredients). Just make sure to hollow your boats out well, leaving enough crust and bread inside for some structure, but making enough room for the dip to fit. Not that a little extra buffalo chicken dip that didn’t make it into the bread would hurt anything…

Cheesy Buffalo Chicken Stuffed French Bread

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• Author: Amanda
• Yield: 6 to 8 servings

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Ingredients

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• 2 pounds bone-in, skin-on chicken breast (alternatively, you can use leftover or rotisserie chicken-you need about 2 cups)
• Olive oil, as needed
• Kosher salt and freshly ground black pepper
• 1 large loaf soft French or Italian bread

BUFFALO CHICKEN STUFFING:

• 8 ounces cream cheese, at room temperature
• 1/4 cup ranch dressing
• 2 tablespoons sour cream
• 1/3 to 1/2 cup hot sauce, to taste
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 1-1/2 cups (6 ounces) shredded sharp Cheddar cheese, divided
• 1/2 cup (2 ounces) finely grated Parmesan cheese, plus more for grating over the bread
• 2 ounces blue cheese, optional
• Coarsely chopped fresh cilantro, for garnish
• Finely chopped green onions, for garnish

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Instructions

1. Preheat the oven to 400°.  Line a small baking sheet with aluminum foil and place the chicken breasts on; drizzle with a little olive oil and season all over with salt and pepper.  Roast for 30 to 35 minutes, until the chicken is cooked through.  Allow to rest until cool enough to handle; remove the skin and discard (or eat!), and shred the chicken into bite-sized pieces.
2. Lower the oven temperature to 375°.  Remove the top third of the loaf of bread and pull out some of the insides to create a well for the dip.  Drizzle the inside of the hollowed-out loaf with olive oil and season with salt and pepper.  Transfer to large baking sheet and bake for 10 minutes, until lightly toasted.  Remove from the oven and set aside.
3. Tear the inside of the loaf into small pieces; drizzle with olive oil and season with salt and pepper.  Transfer to the baking sheet, spreading into a single layer.
4. To make the dip: Combine the cream cheese, ranch dressing, sour cream, hot sauce, garlic powder and smoked paprika.  Season to taste with salt and pepper.  Add 4 ounces of the Cheddar, all of the Parmesan cheese and the shredded roasted chicken.  Stir to fully combine.
5. Grate some extra Parmesan over the bread loaf and fill the inside with the stuffing.  Sprinkle the remaining 2 ounces of Cheddar and blue cheese, if using, over the top.  Bake for 20 to 25 minutes, until the cheese has melted and the filling is warmed through.  Top with chopped cilantro and green onions and serve with the toasted bread cubes.

Notes

Inspiration: Cheesy Buffalo Chicken Stuffed French Bread on halfbakedharvest.com

• Category: Chicken, Appetizers