Buffalo Chicken Ranch Garlic Bread

This is something that we put together ourselves, but here is what you will need.

1 loaf French bread

10 slices of cheese – we used provolone

3 chicken breasts

12oz. bottle of hot sauce

2 packets of ranch mix

3 cloves of garlic

butter (about 3 tablespoons)

Crumbled Blue cheese

parsley

Liquid ranch *optional

Cut the load of bread in half and then down the middle, so you will have 4 pieces. (The recipe only covers 2 pieces of bread, but you can use all 4 if you like.  With only 2 pieces we had chicken left over.

Melt the butter, (the amount you use it up to you) we used about 3 tablespoons.

Get your chicken boiling on the stove, and once that is done – Shred it!  If your wife has a KitchenAid Mixer it makes it all worth while. It shreds chicken like a dream!

Once you have shredded the chicken place it in a pan on the stove, add both packets of ranch seasoning, and 12 oz. hot sauce. Mix it around.  Salt and pepper to taste. Let it cook on low.

Melt the butter, and then add the 3 cloves of garlic.  We crushed our own. Spread the garlic on two of the pieces of bread.  Put 5 pieces of cheese on each piece of bread (you can use more if you want)

Put the 2 quarter pieces of bread in the over for about 15 minutes at about 325 degrees, just enough to melt the cheese.

Next, pile the chicken mixture evenly on the bread, and put it back in the over about 15 more minutes. or until the bread it nice and toasty.

After it is toasted to your liking, pull it out,  drop on some blue cheese crumbles, and hit it with some liquid ranch dressing (optional) and sprinkle on the parsley.

All Done!

This was only made to serve 2, but you can use all 4 quarters of the bread.  We had plenty of leftovers!