Introduction:
If you love buffalo chicken wings and cheesy pull-apart bread, this recipe is your perfect mashup:
Cheesy Buffalo Chicken Stuffed Bread. It’s warm, spicy, creamy, and loaded with melty cheese—baked inside a
golden loaf that you can slice, pull, and dunk. This is the kind of crowd-pleaser that disappears fast at game day parties,
potlucks, family movie nights, and anytime you want something “fun” for dinner.
The magic is how easy it is: toss cooked chicken with buffalo sauce and creamy dressing, stuff it into bread with plenty of
cheese, and bake until bubbly. You can use rotisserie chicken, leftover chicken, or even shredded chicken made in the slow
cooker. You can keep the heat mild or make it fiery. And you can serve it with ranch or blue cheese on the side for the full
buffalo experience.
This recipe below gives you a reliable base, plus the best tips to keep the bread crisp (not soggy), the filling gooey (not
dry), and the flavor bold (not flat).
Ingredients:
For the buffalo chicken filling
- 2 1/2 cups cooked chicken, shredded (rotisserie is perfect)
- 1/2 cup buffalo wing sauce (adjust to taste)
- 1/3 cup ranch dressing or blue cheese dressing
- 4 oz (115g) cream cheese, softened
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika (optional)
- Pinch of salt and black pepper (taste first—buffalo sauce can be salty)
Cheese
- 1 1/2 cups shredded mozzarella
- 1 cup shredded cheddar (or Monterey Jack)
- Optional: 1/4 cup crumbled blue cheese (for true buffalo flavor)
Bread + finishing
- 1 large loaf French bread or Italian bread
- 2 tbsp melted butter
- 1 tsp dried parsley (or chopped fresh)
- 1/2 tsp garlic powder
- Optional: sliced green onions for topping
For serving
- Ranch or blue cheese dressing
- Celery sticks (classic buffalo side)
- Extra buffalo sauce
