Crack Chicken Bread Recipe
Toasty French bread piled with creamy ranch chicken, melty cheese, and crisp bacon. Crowd-pleasing, quick, and perfect for game day.
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Servings:
Ingredients
Main Ingredients
- 1 lb French bread loaf
- 2.5 cup cooked shredded chicken
- 9 oz cream cheese, softened
- 0.33 cup sour cream
- 2 tbsp ranch seasoning mix
- 1.5 cup shredded sharp cheddar cheese reserve a small handful for topping
- 0.75 cup shredded Monterey Jack cheese
- 5 oz cooked bacon, crumbled divide; save some for garnish
- 0.5 cup chopped green onions divide; save some for garnish
- 3 tbsp unsalted butter, melted
- 1.5 tsp minced garlic
- 2 tbsp grated Parmesan cheese
- 0.5 tsp ground black pepper
- 0.5 tsp paprika
- 0.25 tsp kosher salt adjust to taste
- 1 tsp hot sauce optional
- 1 tbsp chopped fresh parsley optional garnish
Instructions
Preparation Steps
- Heat oven to 375°F. Line a sheet pan with foil or parchment.
- Split the French loaf lengthwise. Set both halves cut-side up on the pan.
- Stir melted butter with minced garlic and Parmesan. Brush over the cut sides of the bread.
- Beat cream cheese, sour cream, ranch mix, pepper, paprika, and salt until smooth.
- Fold in shredded chicken, most of the cheddar, all Monterey Jack, and about two-thirds each of bacon and green onions.
- Spread the mixture evenly over both bread halves. Sprinkle with reserved cheddar.
- Bake until hot and bubbly, 15–18 minutes. Broil 1 minute for extra color if desired.
- Drizzle with hot sauce, then scatter remaining bacon, green onions, and parsley. Rest 5 minutes and slice.
Notes
Spice it up with minced jalapeño or swap Monterey Jack for mozzarella. Make ahead by assembling up to 8 hours in advance; cover and refrigerate, then bake 5–7 minutes longer. Store leftovers wrapped in the fridge up to 3 days; reheat at 350°F until warm and crisp.