Sometimes I joke my blog could have been called Carbs & Dairy, since those two food groups make up most of what I eat. But I also love spinach-artichoke dip and anything buffalo chicken, so I like to think there’s variety on the menu.
I literally shared a dip stuffed in a bread bowl yesterday and I’m doing it again today. This version is built for anyone who insists on having meat in their appetizer.
Football season and autumn are two of my favorites—football for nostalgia and entertainment, and fall for the cool, crisp weather and tailgate-worthy food. When game day approaches the question is always, “Will it buffalo?” and more often than not, the answer is yes.
This loaf is hollowed and filled with a spicy buffalo chicken dip, loaded with cheese, baked until bubbly, and cut into wedges for easy, handheld serving. It’s a perfect centerpiece for a game-day spread.
I adapted this idea from a recipe by Half Baked Harvest, where I often find inspiration—the combinations are creative and the photos are gorgeous. This stuffed bread is exactly the kind of football food I want to bring to a party.
You can use your favorite buffalo chicken dip recipe or follow the version shown here. If you prefer, substitute leftover or rotisserie chicken for the roasted chicken called for below. When hollowing the loaf, leave enough crust and inner bread to keep the structure intact while creating plenty of room for the dip. And if a little extra dip remains in the bowl—no one will complain.
Cheesy Buffalo Chicken Stuffed French Bread
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- Author: Amanda
- Yield: 6 to 8 servings
Ingredients
Scale
- 2 pounds bone-in, skin-on chicken breast (or about 2 cups cooked shredded chicken)
- 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
Instructions
- Preheat the oven to 400°F. Line a small baking sheet with foil and place the chicken breasts on it. Drizzle with olive oil and season with salt and pepper. Roast 30 to 35 minutes, until cooked through. Let rest until cool enough to handle; remove and discard (or eat) the skin, then shred the chicken into bite-sized pieces.
- Reduce oven temperature to 375°F. Remove the top third of the loaf and scoop out the interior to form a well for the dip. Drizzle the hollowed loaf with olive oil and season with salt and pepper. Place on a large baking sheet and bake 10 minutes, until lightly toasted. Remove and set aside.
- Tear the reserved inner bread into small pieces, drizzle with olive oil, season with salt and pepper, and spread on the baking sheet in a single layer for toasting.
- Make the dip: In a bowl combine cream cheese, ranch dressing, sour cream, hot sauce, garlic powder, and smoked paprika. Season with salt and pepper to taste. Stir in 4 ounces of the Cheddar, all of the Parmesan, and the shredded roasted chicken until fully combined.
- Grate additional Parmesan over the hollowed bread, then fill the loaf with the buffalo chicken mixture. Sprinkle the remaining 2 ounces of Cheddar and the blue cheese (if using) over the top. Bake 20 to 25 minutes, until the cheese melts and the filling is hot. Garnish with chopped cilantro and green onions, and serve with the toasted bread pieces for dipping.
Notes
Recipe inspiration came from a Cheesy Buffalo Chicken Stuffed French Bread idea by Half Baked Harvest. Use whatever buffalo dip base you prefer and swap in rotisserie chicken if you want a quicker shortcut.
- Category: Chicken, Appetizers
