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Ingredients
- 4 oz. cream cheese, softened
- ½ cup sour cream
- ½ cup Buffalo-style hot sauce
- ¼ cup ranch dressing, plus more for serving
- 2 cups cooked rotisserie chicken, shredded, skins and bones discarded
- 1 large round sourdough, or Italian bread loaf
- 1¼ cup sharp cheddar cheese, shredded
- 1¼ cup mozzarella cheese, shredded
- ½ cup blue cheese crumbles
- 2 Tbsp. unsalted butter, melted
- 2 Tbsp. whole milk
- 1 tsp. garlic powder
- ½ tsp. onion powder
- Chopped fresh chives, for garnish
Instructions
- Preheat oven to 375 degrees. Beat cream cheese in a large bowl until smooth. Add sour cream, milk, hot sauce, ranch dressing, garlic powder and onion powder and mix until smooth. Fold in chicken until evenly distributed.
- Cut bread loaf in a crosshatch pattern, making deep cuts without slicing all the way through to bottom.
- Gently stuff Buffalo chicken mixture into cuts in bread, making sure to stuff to the bottom of each cut. Sprinkle cheddar cheese, mozzarella cheese, and blue cheese crumbles throughout and over top of each cut.
- Drizzle and brush butter evenly over stuffed loaf. Wrap loosely with foil, and bake 15 minutes. Uncover loaf and bake until cheese is bubbling and golden-brown at edges, an additional 10-12 minutes.
- Remove from oven and garnish with chives. Serve warm with additional ranch dressing.
Notes/Additions
Tip: Substitute shredded, roasted chicken breast for rotisserie chicken.
NUTRITION FACTS
PER SERVING
Calories: 661
Protein: 36.3g
Carbohydrate: 43.7g
Fiber: 1.8g
Total Fat: 38.1g
Saturated Fat: 19.4g
Cholesterol: 134mg
Calcium: 439mg
Sodium: 1,445mg
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