At the end of a busy day the last thing you want to think about is standing in the kitchen cooking! However, the family is hungry and asking the age-old question of “what’s for supper”? I have the answer! If you love big crusty bread and hot deli sandwiches you are in for a real treat with this easy Cheesy Chicken Stuffed French Bread recipe!
This hearty sandwich is super easy to make and uses very few ingredients. If you are lucky enough to have a couple of left over chicken breast or tenders from the night before, it makes it even easier! We love to grill chicken, even in the dead of winter, and we always throw on a couple of extra breast or a few tenders just so we can have this recipe the next night! Pair it with your favorite chips and maybe some pickle slices or a spear and you have it!
Cheesy Chicken Stuffed French Bread
Ingredients
1 loaf french bread
2-3 chicken breasts (tenders may also be used), cooked and shredded or chopped
1 1/2 cups Colby-Jack cheese, shredded
3-4 green onions, sliced thinly
1- 1 1/2 cups Ranch dressing
salt and pepper, to taste
Instructions
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper (makes for easy cleanup!).
Cook or grill the chicken breast or tenders, then shred or chop. I used my food processor to quickly chop mine.
Slice the french bread loaf in half lengthwise and place cut side up on cookie sheet.
In a large bowl, mix together the shredded/chopped chicken and the shredded cheese.
Add the sliced green onions into the mixture and salt and pepper to taste.
Add 1 to 1 1/2 cup of the Ranch Dressing and mix well. You want the mixture to be wet.
Spread the mixture evenly over one half of the bread.
Top with the other half of the bread.
Bake 10 minutes or until cheese is melted.
Remove from oven and let stand 5 minutes before slicing and serving.
Enjoy!
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Prep time:
Cook time:
Total time:
- 1 loaf french bread
- 2-3 chicken breasts (tenders may also be used), cooked, shredded or chopped
- 1½ cups Colby-Jack cheese, shredded
- 3-4 green onions, sliced thinly
- 1- 1½ cups Ranch dressing
- salt, to taste
- pepper, to taste
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper (makes for easy cleanup!).
- Cook or grill the chicken breast or tenders, then shred or chop. I used my food processor to quickly chop mine.
- Slice the french bread loaf in half lengthwise and place cut side up on cookie sheet.
- In a large bowl, mix together the shredded/chopped chicken and the shredded cheese.
- Add the sliced green onions into the mixture and salt and pepper to taste.
- Add 1 to 1½ cup of the Ranch Dressing and mix well. You want the mixture to be wet.
- Spread the mixture evenly over one half of the bread.
- Top with the other half of the bread.
- Bake 10 minutes or until cheese is melted.
- Remove from oven and let stand 5 minutes before slicing and serving.
- Enjoy!
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