- Preheat oven to 375°F (190°C).
- Line a baking sheet with parchment paper or foil.
2) Make the filling
- In a bowl, mix shredded chicken, buffalo sauce, ranch/blue cheese dressing, cream cheese, and seasonings.
- Stir until creamy and evenly coated.
3) Prepare the bread
- Slice the loaf lengthwise (like a sub), but don’t cut all the way through if you want it “hinged.”
- Hollow out a little of the soft interior if needed (this makes room for filling and helps prevent sogginess).
4) Stuff + cheese
- Spread a little cheese inside first (acts like a moisture barrier).
- Add buffalo chicken filling evenly.
- Top with the remaining cheese (and blue cheese if using).
5) Bake
- Close the bread and wrap loosely in foil (helps melt cheese and warm through).
- Bake 15 minutes.
- Unwrap foil and bake 8–12 minutes more until the top is golden and the cheese is bubbly.
6) Finish
- Mix melted butter with parsley and garlic powder.
- Brush over the top of the loaf for shine and flavor.
- Rest 5 minutes, then slice and serve.
Serving and Storage:
Serve warm while the cheese is stretchy. This is perfect as an appetizer, party snack, or paired with a simple salad for a
full meal.
- Refrigerate: store leftovers wrapped tightly up to 3 days.
- Reheat: oven 350°F (175°C) for 10–12 minutes (best), or air fryer 350°F for 4–6 minutes.
- Not ideal microwaved: it softens the bread, but works in a pinch.
- Freeze: freeze baked slices up to 1 month; reheat in oven until hot and crisp.
Tips:
- Use sturdy bread: French/Italian loaves hold filling best.
- Cheese barrier trick: a layer of cheese before filling helps keep bread from soaking.
- Don’t over-sauce: too much liquid can make the bread soggy.
- Foil first, then open bake: melts inside, crisps outside.
- Taste your buffalo sauce: adjust ranch/cream cheese for mild, or add more sauce for heat.
Variations:
- Extra spicy: add diced jalapeños or a pinch of cayenne.
- BBQ buffalo mashup: mix buffalo sauce with a little BBQ sauce.
- Buffalo chicken pizza bread: open-face bake with extra cheese and broil at the end.
- Low-carb version: stuff the filling into bell peppers and bake with cheese on top.
- Different proteins: try shredded turkey or cooked ground chicken.
Conclusion:
Cheesy Buffalo Chicken Stuffed Bread is the ultimate spicy comfort food: creamy buffalo chicken, loads of melty cheese, and a
golden crust you can pull apart and dunk. It’s easy enough for weeknights, impressive enough for guests, and flexible enough
to match your heat level. Once you try it, it’ll be on your repeat list every time you need a guaranteed hit.
FAQ:
Can I make it ahead of time?
Yes. Assemble the stuffed bread, wrap tightly, and refrigerate up to 24 hours. Bake when ready (add 5 minutes if very cold).
What chicken is best?
Rotisserie chicken is the fastest. Any cooked shredded chicken works, including leftover baked or grilled chicken.
How do I keep the bread from getting soggy?
Don’t over-sauce the filling, hollow the bread slightly, and add a cheese layer before the filling.
Can I use pizza dough instead of a loaf?
Yes. Roll out dough, add filling, seal, and bake like a stromboli—delicious and extra cheesy.
Ranch or blue cheese?
Both work. Ranch is milder and creamier; blue cheese gives that classic buffalo wing flavor.
