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Stuffed French Bread

Stuffed French bread is a loaded bread appetizer or dinner that’s so full of cheesy goodness. It’s an easier version of my stuffed cheesy garlic bread but with a buffalo chicken twist!

sliced stuffed french bread with cheese

Buffalo Chicken Stuffed Bread

Cheese stuffed french bread is made with a loaf of homemade French bread (or whatever loaf you’ve got on hand), stuffed with shredded chicken tossed in buffalo sauce and cream cheese mix then baked until crispy and cheesy all in one bite!

It’s so easy to make which is perfect for any time there’s a crowd coming over or when I need to whip up a quick snack for the kids. I say snack, but believe me, between our entire family we can get through an entire loaf and be satisfied. Kind of the way we devour French bread pizza!

Give me a salad on the side and call it a day. Easy weeknight family dinner idea for the win!

stuffed french bread on pan

Best Bread to Use

Homemade french bread is always going to be my go-to for this recipe. However, on days when I am short on time, I will pick up bread from the bakery or grocery store, and here’s what I look for:

  • Not too soft. The loaf must be sturdy enough to hold all of the fillings without getting soggy.
  • Not too narrow. Otherwise, you won’t have enough room to fill it up! Look for a wider loaf, or even a round boule-shaped bread would do.
  • If it’s very fresh, wait until the next day to make it. Day-old (slightly stale) bread works best.

Cooking Tips

  • Using a sharp knife to cut neatly around the top of your bread will make things easier for you. Especially if your crust is a little crustier.
  • Soften your cream cheese ahead of time so it’s easier to mix.
  • Grate your cheese rather than buying the package of pre-shredded cheese. It melts way better!
  • Make this gluten-free and use your favorite loaf of gluten-free bread. The same recommendations apply!
  • Hallow out the bread but don’t discard it! Use it to make homemade croutons or breadcrumbs.
  • Swap the buffalo sauce for BBQ sauce for a BBQ chicken version.
sliced stuffed french bread

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sliced stuffed french bread

Stuffed French Bread

5 from 3 votes
Stuffed French bread is a loaded bread appetizer or dinner that's so full of cheesy goodness. It's an easier version of my stuffed cheesy garlic bread but with a buffalo chicken twist!
Prep Time: 10 mins
Cook Time: 20 mins
Let Rest: 5 mins
Total Time: 35 mins
Servings: 6

Ingredients 

  • 1 loaf french bread
  • 6 ounces cream cheese , softened
  • 1/2 cup buffalo sauce , more to taste
  • 1 cup shredded cheddar cheese
  • 2 cups cooked shredded chicken
  • 1 teaspoon garlic powder
  • Salt and Pepper , to taste

Instructions

  • Preheat oven to 350°F. On the top of the french bread, slice about 2 inches deep. Remove the top of the bread and hallow out the center. Save the scraps for croutons or breadcrumbs.
    hallowed bread on cutting board
  • Combine the cream cheese and buffalo sauce. Mix until combined. Then stir in the chicken, 1/2 cup cheese and garlic powder. Salt and pepper to taste.
    buffalo chicken and cheese in bowl
  • Spoon the filling into the hallowed bread. The add the remaining 1/2 cup shredded cheese. Bake for 20 to 25 minutes or until the top is bubbly.
    stuffed french bread on pan
  • Remove from oven and let bread rest 5 to 10 minutes before slicing.
    sliced stuffed french bread with cheese

Notes

Homemade French bread: 
You can buy store bought bread (I love Sprouts) or make your own. This homemade French bread works great with day old French bread. You can even cut the recipe in half and use it for half a loaf. 
Hallowed bread:
Don’t toss out the center of the bread. Use it to make breadcrumbs or homemade croutons
Variation:
You can also use BBQ sauce in place of buffalo sauce. 

Calories: 349kcal | Carbohydrates: 21g | Protein: 22g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 86mg | Sodium: 1027mg | Potassium: 213mg | Fiber: 1g | Sugar: 2g | Vitamin A: 589IU | Vitamin C: 1mg | Calcium: 184mg | Iron: 2mg
Course: Appetizer, Main Dish
Cuisine: American
Author: Jamielyn Nye

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