Buffalo Chicken Stuffed Bread is crusty artisan bread filled with buffalo chicken dip. It is a perfect party or game day appetizer.
Hope you all had a wonderful holiday weekend! We had some much fun at our house this Christmas with our 2 and 4-year-olds. It was as magical as it could have been, and I think I love playing Santa for my kids way more than getting presents myself. We had some family in town, got together with friends and had plenty of yummy food!
More than anything we tried to teach our kids the true meaning of Christmas and we’ve tried our best to make service to others a priority this season, so they recognize that the best parts of Christmas are giving, not getting. It’s been great to take a break from our regular busy routines and enjoy quality time together.
We’ve started making plans for our New Year’s celebration. I wanted to share this Buffalo Chicken Stuffed Bread a little later this month, but when my husband begged to have is (or BBQ Chicken Stuffed Bread) as part of our feast this weekend, I thought it might be fun to share with you all too.
This couldn’t be easier to make. Just mix the buffalo chicken filling ingredients together (you could even use rotisserie chicken to make it really easy) and spoon it inside a hollowed out loaf of french bread. Bake it until it’s warm and bubbly. You can then cut it into slices to serve, or dip extra chunks of bread or veggies in it.
Consider trying these popular appetizers:
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!
Buffalo Chicken Stuffed Bread
- 8 ounces cream cheese , softened
- 1/4 cup blue cheese dressing , optional
- ¼ cup ranch dressing
- 1/4-1/2 cups Frank's Hot Sauces
- 1 cup cooked chicken , shredded
- 2 cups shredded cheddar cheese (mozzarella cheese, or a mix), divided
- 1 loaf French bread
- In a mixing bowl combine cream cheese, blue cheese (if using), ranch dressing, and hot sauce until smooth.
- Stir in chicken and 1 ½ cups of shredded cheese.
- Cut the top edge of the bread loaf off and hollow out it out a little to fit the filling. I like to leave an inch or so of crust and bread around all sides.
- Spoon the buffalo chicken mixture into the loaf. Sprinkle with the remaining ½ cup shredded cheese.
- Place on a baking tray and bake at 350 F degrees for about 18 - 22 minutes or until warmed through.
Did You Make This Recipe?
Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
When you say blue cheese in your recipe, do you mean blue cheese dressing or blue cheese crumbles. Also about how big of a French loaf? How many inches?
Thanks for letting me clarify- I mean blue cheese dressing (though crumbles would be fine as well). This is a really forgiving recipe- I used the biggest loaf of french bread they had at my grocery store. Any size should be fine!
This was amazing and we loved the idea of putting this into a bread bowl. I didn’t use blue cheese because I’m not a fan but everything else just goes so well. It was a tasty dip and being from Buffalo I thank you! ? Definitely a must keep recipe!
This will be the third time I make this recipe, I LOVE it. Ive made it with one large bread, and multiple small french loafs. I like the small loafs as it yields more servings, the ratio of bread to the inside dip is about equal, and seems easier to eat. I follow this recipe exactly how it is without blue cheese. Ive also cut the bread before baking and saved some for the next day, and only baked half.
Thanks so much for sharing your experience!
Excellent. I did make modifications. I wanted to feed a hungry crowd this for an appetizer, so I bought a rather large loaf of Italian bread. I used all of the white breast meat from a large rotisserie chicken, giving me almost 4 cups of chicken. Because of this I doubled the sauce (I used a wing sauce instead by Anchor Bar, they say they are the original chicken wing people!), the dressing and added 1/2 c. mayo. I also toasted the bread pieces removed from the inside and the top, which was sprinkled with cheese. I also used a standard sized bag of Kraft mozzarella and sharp cheddar each, mixed. Try this recipe, it delivers! Thanks Lauren!
Thanks Lee. Glad you made it fantastic for your needs.
I’m from Buffalo, Anchor Bar sauce is pretty much Franks with butter added (for mild and medium). you want good wing sauce look for Duff’s….maybe not the home of wings but the best ones in Buffalo!!!
It was delicious… I used ranch dressing instead if blue cheese… And I added mozzarella cheese…
DO i use the top and bottom part of the bread for the filling
You cut the top off of the loaf of bread and hollow out the inside. Spoon the mixture into the hollowed out bread, and bake it. You can reserve the leftover top and insides of the bread for dipping, after it’s baked 🙂