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Crack Chicken Bread Recipe

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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Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Servings: 8

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.