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Buffalo Chicken Pull-Apart Bread

A warm, cheesy snack filled with shredded chicken, buffalo sauce, and cheese inside a round loaf, perfect for parties and game days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 loaf round loaf of bread (sourdough or boule)
  • 2 cups cooked and shredded chicken Use rotisserie or leftover roast chicken for fast prep.
  • 1/2 cup buffalo sauce Adjust the amount for desired spice level.
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese
  • 2 tablespoons unsalted butter, melted Brush over the top for a golden crust.
  • 1/4 cup chopped green onions For garnish.
Optional Toppings
  • ranch dressing For drizzling.
  • fresh parsley For garnish.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Using a sharp knife, cut the bread into a grid pattern without slicing all the way through. Leave the base intact to hold the loaf together.
  3. In a bowl, mix shredded chicken with buffalo sauce until well coated.
  4. Carefully stuff the chicken mixture into the cuts of the bread. Follow with the shredded mozzarella and cheddar cheese.
  5. Brush the melted butter over the top of the bread.
Baking
  1. Place the stuffed bread on the prepared baking sheet, cover with foil, and bake for 15 minutes.
  2. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
  3. Drizzle with ranch dressing, sprinkle with green onions, and garnish with fresh parsley. Serve warm.

Notes

Cool to room temperature before storing. Wrap tightly in foil or place in an airtight container. Keep in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 8-12 minutes or until warmed through. Microwaving makes the bread soft, not crisp.