CHICKEN BACON RANCH STUFFED FRENCH BREAD
Crispy French bread, stuffed with a cheesy chicken, bacon and ranch filling!
Provided by by Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com
Categories Appetizer Main Main Course Snack
Time 45m
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- Dice raw bacon into bite-sized pieces. Heat a large saute pan over medium-high heat. Add diced bacon and cook until crispy, about 5-6 minutes. Using a slotted spoon, transfer cooked bacon to a paper towel lined plate and set aside. Pour off some of the bacon grease, leaving a small amount in the pan. Return saute pan to burner and heat pan to medium-high heat. Season chicken with ¼ teaspoon salt and black pepper. Add seasoned chicken to saute pan and cook for 4-5 minutes, or until cooked through.
- In a large bowl, combine the cooked chicken, tomatoes, and half of the green onions, bacon pieces, and both cheeses.
- In a small bowl stir together mayonnaise, sour cream, ranch dressing, ¼ teaspoon salt and black pepper. Pour ranch mixture over chicken mixture and stir to combine.
- Place both halves of the French bread on a large baking sheet lined with foil. Spread chicken ranch mixture evenly on top of both pieces of French bread. Bake for 15 minutes in preheated 375 degree oven. Remove from oven and top with remaining bacon and cheese. Return to oven an bake for an additional 3-4 minutes, or until cheese is melted and edges are lightly browned.
- For serving, top with remaining green onions and chopped parsley. Serve immediately with additional ranch dressing for dipping.
BACON CHICKEN RANCH STUFFED GARLIC BREAD
Steps:
- Preheat oven to 400°
- In a medium bowl, shred the cooked chicken with two forks. Add the ranch, most of the cheese, and most of the bacon. Stir until well mixed.
- Cut bread in half lengthwise, then place face-up on sheet pan. Press down the bread on the inside to make room for your mixture. Spread Chef Shamy Garlic Butter on the bread, then fill with chicken mixture, and put remaining cheese and bacon on top.
- Bake for about 10-15 minutes until the cheese is melted and the bread is warmed through.
- Allow to cool slightly for 5 minutes, slice into servings.
Nutrition Facts :
BACON RANCH CHEESY BREAD
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Put the Monterey Jack, Cheddar, parsley, bacon and onion whites in a bowl and mix well.
- Cut the bread in strips in one direction, being careful not to cut all the way through the loaf. Rotate the bread 90 degrees and cut in the other direction to create small squares across the top of the loaf. Move slowly and use caution. Place the bread on a large sheet of aluminum foil.
- Stuff the cheese mixture in between the rows of squares. Mix the melted butter and ranch dressing, then drizzle over the top. Wrap the loaf in the foil and bake for 25 minutes. Open the foil and continue to bake until heated through and the cheese is melted and bubbly, another 10 minutes. Sprinkle with the onion greens and serve immediately.
CHICKEN-BACON-RANCH STUFFED SHELLS
Everyone's favorite flavor combo-chicken, bacon and ranch-makes its way into pasta shells for an irresistible, creamy and delicious dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 8
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta shells as directed on box.
- In 4-quart saucepan, melt 1/4 cup butter over medium heat. With whisk, stir in flour until smooth. Cook and stir 1 to 2 minutes or until mixture is smooth and bubbly.
- In 4-cup glass measuring cup, mix broth and whipping cream. Gradually stir broth mixture into saucepan. Increase heat to medium-high; heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Add cream cheese and cook until melted, beating occasionally. Remove from heat. Stir dressing mix into sauce mixture. Pour 1 cup of the sauce into bottom of baking dish, spreading to cover.
- In medium bowl, mix 1 cup of the sauce, the chicken, spinach, 1 cup of the shredded cheese and 1/4 cup of the green onions.
- Fill each pasta shell with a heaping tablespoonful chicken mixture; place in baking dish. Pour remaining sauce on top of shells. Cover; bake 35 to 40 minutes or until heated through. Sprinkle with remaining 1/2 cup shredded cheese; bake uncovered about 5 minutes or until cheese is melted.
- Meanwhile, in 8-inch skillet, heat 1 tablespoon butter over medium heat. Add bread crumbs; stir to coat. Cook and stir 2 to 4 minutes or until golden brown.
- Before serving, top shells with bacon, bread crumbs and remaining 1/4 cup green onions.
Nutrition Facts : Calories 530, Carbohydrate 31 g, Cholesterol 120 mg, Fat 4 1/2, Fiber 2 g, Protein 24 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 3 g, TransFat 1 1/2 g
CHICKEN BACON RANCH STUFFED BREAD
Steps:
- Preheat the oven to 350°F. Set aside a baking sheet to move the foil wrapped loaf in and out of the oven.
- In a medium-size mixing bowl use a mixer to beat together the cream cheese, Ranch dressing, garlic salt and onion powder until smooth and the cream cheese is smooth.
- By hand mix in the chopped chicken, bacon, green onion and 1 cup shredded cheese. Mix well.
- Slice the bread loaf in half and remove some of the bread from the center of each piece.
- Sprinkle the bottom piece with 1 cup shredded cheese. Spread the filling over the cheese from end to end.
- Top with the remaining 1 cup cheese then gently press the top piece of bread onto the filling.
- Brush on all ides with melted butter. Wrap in foil.
- Place the foil wrapped loaf onto the baking sheet and into the oven. Bake for 30-40 minutes until heated through and the cheese has melted.
- Rest for 5 minutes, slice and serve.
Nutrition Facts : ServingSize 1 serving, Calories 399 kcal, Carbohydrate 17 g, Protein 23 g, Fat 27 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 85 mg, Sodium 960 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 11 g
STUFFED RANCH CHICKEN
My husband and I are trying to eat healthier, so I keep on the lookout for light, flavorful foods that serve two. Stuffed with red pepper, green onion and creamy ranch dressing, this supper is a winner. -LaDonna Reed of Ponca City, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small nonstick skillet, cook bacon over medium heat until cooked but not crisp. Drain on paper towel. Flatten chicken to 1/4-in. thickness; spread with ranch dressing. Top with mushrooms, red pepper and onions. Roll up and wrap a piece of bacon around each; secure with a toothpick if needed. , Place in a shallow 1-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25-30 minutes or chicken juices run clear. Remove and keep warm. Remove toothpicks., Strain pan juices. In a small saucepan, combine cornstarch and milk until smooth; stir in pan juices. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with chicken.
Nutrition Facts : Calories 220 calories, Fat 5g fat (1g saturated fat), Cholesterol 67mg cholesterol, Sodium 339mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
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