Buffalo Chicken Ranch Garlic Bread
This Buffalo Chicken Ranch Garlic Bread started as a fun weekend kitchen experiment—and now it’s one of our family’s most-requested comfort foods. Spicy, cheesy, and packed with flavor, it’s everything we love wrapped into one delicious bite.
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Calories:
Ingredients
- 1 loaf French Bread
- 6-10 slices Provolone Cheese
- 2-3 Chicken Breasts
- 1 Cup Hot Sauce or Buffalo Sauce for the kiddos you can ease off a little and mix it with liquid ranch if needed.
- 2 Packets Ranch Mix Powder
- 1-2 tbsp Butter
- ½ Cup Blue Cheese Crumbles
- Parsley/Green Onions Optional
- Slices Celery for some crunch Optional
- 1 tbsp Garlic Powder
- Salt and Pepper to taste
Instructions
- In a medium pot, boil the chicken breast until fully cooked, drain, then shred. You can also use shredded rotisserie chicken to speed up the process if you want. Set aside.
- In a large skillet on medium heat, mix the hot sauce, liquid ranch, ranch packets, and the shredded chicken. Salt and pepper to taste.
- Once a little bubbly and warmed through remove from heat and set aside.
- Cut the load of bread in half and then down the middle. It makes 4 pieces.
- Next, spread a little butter on all four pieces and sprinkle with a little garlic powder.
- Next lay a few slices of cheese on each of the 4 pieces of garlic bread.
- Spoon some of the chicken mixture on and spread it to cover the entire top.
- You can add the blue cheese crumbles now, or after. We do a little of both.
- Place into a 350 oven for about 10-15 minutes, or until nicely toasted and bubbly.
- Top with blue cheese crumbles, drizzled liquid ranch, and parsley.
Notes
You can definitely use shredded rotisserie chicken and save yourself the extra step. Add sliced jalapenos if you want extra spice. 😀
For the kiddos you can use more liquid ranch in place of the hot sauce. About 3/4 cup ranch, and 1/4 cup hot sauce if you want to tame it down a little.