Cheesy Buffalo Chicken Stuffed French Bread
1 loaf soft French bread
olive oil, for drizzling
kosher salt + pepper
1 clove garlic
1/3 cup grated parmesan
8 ounces cream cheese, at room temperature
1/4 cup ranch dressing (homemade or store-bought)
1/2 cup buffalo sauce + more for serving
1/2 teaspoon smoked paprika
1 1/2 -2 cups shredded chicken*
1 1/2 cups shredded cheddar cheese
1/2 cup crumbled blue cheese
fresh cilantro + jalapenos + green onions, for serving
Preheat the oven to 375 degrees F.
Take your french bread and place it on a rimmed baking sheet. Remove the top 1/3 of the bread and then pull out some of the insides to create a space for the chicken filling. Just be careful not to remove all of the bread, you want a thick layer of bread for your boat. Rub the inside of your french bread with olive oil and sprinkle with salt + pepper. Now grab the scraps of bread and tear them into pieces. Toss with 2 tablespoons olive oil, the garlic, parmesan, salt and pepper. Place both the french bread and the bread scraps in the oven. Bake for 8-10 minutes or until the breadcrumbs are toasted. Remove everything from the oven.
In a medium mixing bowl, beat together the cream cheese, ranch dressing, buffalo sauce and paprika until combined. Stir in the chicken, half the cheddar cheese, and all of the blue cheese. Gently spread the filling into the french bread in an even layer. Top with the remaining cheddar cheese. Bake for 20-25 minutes or until the cheese has melted and the filling is warmed throughout. Remove and top with the breadcrumbs, cilantro, jalapeños and green onions. Serve with more buffalo sauce and ranch if desired. Eat!