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Cheesy Buffalo Chicken Stuffed French Bread

Tim Hagedorn

  • People

    Serves 8

  • Prep Time

    15 mins

  • Grilling Time

    20 to 25 mins

Ingredients
Instructions

the Ingredients

Cheesy Buffalo Chicken Stuffed French Bread 4 Z9 A8376

Buffalo Dip

  • Completed step 1 package cream cheese, softened
  • Completed step ½ cup buffalo wing sauce
  • Completed step ½ cup ranch dressing
  • Completed step Meat from 1 whole chicken, shredded (3–4 cups)
  • Completed step 1 celery stalk, finely chopped
  • Completed step 2 French bread loaves (about 7 oz. each)
  • Completed step ½ cup grated cheddar cheese

To Serve

  • Completed step ranch dressing
  • Completed step blue cheese crumbles
  • Completed step chopped green onion

Special Equipment

  • pizza stone

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

When I roast a chicken on the grill, I always roast two—one for dinner, the other for leftovers. That second bird finds its way into all sorts of easy meals, like this creamy buffalo chicken dip baked into a French loaf. Which pulls double-duty with ease—bold enough for the party crowd, or a satisfying conclusion to a busy weeknight.
  • Insert the Pizza Stone in the Weber Crafted Frame Kit and prepare the grill for indirect medium heat (375°–425°F). Preheat for 15 minutes.
    Insert the Pizza Stone in the Weber Crafted Frame Kit and prepare the grill for indirect medium heat (375°–425°F). Preheat for 15 minutes.
    Insert the Pizza Stone in the Weber Crafted Frame Kit and set the grill to 400. Preheat for 15 minutes.
  • Whisk the cream cheese, buffalo wing sauce, and ranch dressing in a large mixing bowl until smooth.
  • Stir in the shredded chicken and celery until fully combined (see recipe tips).
  • Cut the bread in half lengthwise and scoop out some of the interior bread to create space for the dip.
  • Divide the buffalo chicken dip evenly between the bread loaves and top it with the cheddar cheese.
  • Place the filled bread loaves on the preheated Pizza Stone and bake until the top is well browned, 20–25 minutes (see recipe tips).
  • While the dip bakes, whisk the ranch dressing and buffalo wing sauce together.
  • Remove the bread from the grill and cut each half into serving pieces.
  • Serve the bread with the ranch dressing, blue cheese, or green onions if you’d like.

Recipe Tips

1. The buffalo chicken mixture can be made up to 3 days in advance. Store it in the refrigerator in an airtight container. 2. If you don’t have a pizza stone, use the upper cooking grate of your grill to avoid browning the bottom of the French bread too heavily.

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