Buffalo Chicken Dip Stuffed Bread

This stuffed buffalo chicken bread transforms a beloved dip into a portable, shareable masterpiece that disappears within minutes at any gathering. The combination of spicy buffalo sauce, creamy cheeses, and tender chicken all baked inside a crusty French bread loaf creates an irresistible appetizer that looks as impressive as it tastes.

I first made this recipe for a last minute Super Bowl party when I needed something that would feed a crowd without requiring plates or utensils. Three years later, it's now the only thing my friends request when football season rolls around.

Ingredients

• French bread loaf: Choose a sturdy loaf with a good crust that will hold up to the filling
• Shredded chicken: Provides protein and substance use rotisserie chicken for maximum flavor and convenience
• Cream cheese: Creates the creamy base that holds everything together look for full fat for best texture
• Buffalo wing sauce: The signature flavor component Frank's RedHot offers authentic buffalo taste
• Ranch dressing: Balances the heat with cooling creaminess choose a thick, high quality brand
• Cheddar cheese: Adds stretchy, melty texture and sharp flavor freshly grated melts better than pre shredded
• Blue cheese: Provides that classic buffalo wing pairing flavor crumbled fresh has the best flavor
• Green onions: Adds freshness and color to cut through the richness use both white and green parts

Instructions

Prepare the bread:

Using a sharp bread knife, carefully slice the top third off your French bread loaf lengthwise. Gently hollow out the inside of the bread, leaving about a one inch border all around to create a sturdy shell. Don't discard the bread you remove save it for homemade breadcrumbs or croutons.

Create the buffalo filling:

In a large mixing bowl, combine your shredded chicken with softened cream cheese, buffalo sauce, and ranch dressing. Mix thoroughly until the cream cheese is fully incorporated with no white streaks remaining. The mixture should be evenly orange from the buffalo sauce. Fold in the cheddar cheese, blue cheese crumbles, and sliced green onions until evenly distributed throughout.

Fill and assemble:

Spoon the buffalo chicken mixture into your hollowed bread boat, pressing it down gently to fill all spaces. The filling should come right to the top of the bread shell but not overflow. Place the stuffed bread onto your parchment lined baking sheet. At this point, you can cover and refrigerate for up to 8 hours if preparing ahead.

Bake to perfection:

Place the stuffed bread in your preheated 350°F oven on the center rack. Bake for 25 to 30 minutes, watching carefully during the final minutes. The bread should develop a golden crust, and the filling should be bubbling around the edges. If the top starts browning too quickly, loosely cover with foil.

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The first time I made this recipe, I accidentally used extra spicy buffalo sauce and worried it would be too hot for my guests. To balance it out, I added extra blue cheese crumbles on top before baking, which ended up creating this amazing crusty, savory layer that everyone fought over. Sometimes the best recipe discoveries come from kitchen mishaps!

Make-Ahead Instructions

This stuffed bread is perfect for preparing ahead of time when entertaining. You can assemble the entire dish up to 8 hours before baking. Simply prepare the bread and fill it with the buffalo chicken mixture, then cover tightly with plastic wrap and refrigerate. When ready to serve, remove from the refrigerator about 15 minutes before baking to take the chill off, then bake as directed, adding an extra 5 minutes to the cooking time if the filling is still cold.

Flavor Variations

While the classic buffalo flavor is always a hit, this stuffed bread concept works beautifully with other flavor profiles too. For a Mediterranean twist, use a mixture of chopped artichoke hearts, spinach, feta cheese, and Greek yogurt. For a Mexican inspired version, substitute the buffalo sauce with salsa, use pepper jack cheese instead of blue cheese, and add black beans and corn to the chicken mixture. For a BBQ variation, replace the buffalo sauce with your favorite barbecue sauce and use smoked gouda instead of blue cheese.

Serving Suggestions

This buffalo chicken stuffed bread is substantial enough to serve as a main dish with a simple green salad on the side. For a game day spread, slice it into thick pieces and serve alongside traditional buffalo wing accompaniments like celery and carrot sticks with extra ranch or blue cheese dressing for dipping. The bread is best served warm when the cheese is still gooey, but it's also delicious at room temperature, making it perfect for buffet style gatherings.

Storage and Reheating

If you happen to have leftovers which is rare in my experience store them in an airtight container in the refrigerator for up to 3 days. To reheat, wrap individual portions in foil and warm in a 325°F oven for about 10 minutes until heated through. Avoid microwaving if possible as it can make the bread soggy. For best results, slice the bread before storing, as it will reheat more evenly in smaller pieces.

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For the crispiest exterior, brush the outer surface of the bread with a little melted butter before baking. This creates a beautiful golden crust that adds textural contrast to the creamy filling.

Recipe FAQ

→ Can I use store-bought rotisserie chicken?

Yes, rotisserie chicken adds extra flavor and saves prep time for the chicken filling.

→ What bread works best for stuffing?

A large, sturdy French bread loaf holds the creamy filling well and stays crisp after baking.

→ How should I keep the bread from getting soggy?

Hollow the bread with a 1-inch border and bake until golden for a crispy shell and hot, creamy center.

→ Can I make it spicy or mild?

Adjust the buffalo sauce or mix in extra blue cheese to control heat and richness as desired.

→ What are good serving suggestions?

Slice the stuffed bread while warm and serve with celery or carrot sticks for a classic touch.

→ Is it possible to prepare in advance?

Assemble up to a day ahead, refrigerate, and bake just before serving for melty, fresh results.