Chicken Stuffed French Bread (Printable Version)
# What You'll Need:
→ Main Components
01 -
1 loaf French bread
02 -
450 g cooked, shredded chicken breast
03 -
180 g Colby-Jack cheese, shredded
04 -
2 green onions, thinly sliced
05 -
240 to 480 ml ranch dressing
# Step-by-Step Directions:
01 -
Preheat the oven to 190°C. Line a large baking sheet with parchment paper.
02 -
Slice the French bread loaf in half lengthwise. Place both halves cut side up on the prepared baking sheet.
03 -
In a large mixing bowl, combine the shredded chicken, Colby-Jack cheese, green onions, and enough ranch dressing to yield a moist mixture.
04 -
Evenly spread the chicken mixture over one half of the bread. Place the other half of the bread on top to form a sandwich.
05 -
Bake for 10 to 15 minutes, or until the cheese is fully melted and the bread is warmed through.
06 -
Remove from the oven and allow to rest for 5 minutes before slicing and serving.
# Helpful Notes:
01 -
Best results are achieved with pre-cooked or rotisserie chicken to save preparation time.
02 -
Leftover portions may be wrapped in foil and refrigerated for up to two days, though bread may soften from moisture over time.
03 -
Ranch dressing may be substituted with sour cream, Greek yogurt, cottage cheese, or an alternative creamy dressing as desired.