Description
Discover how to make Cheesy Bacon Ranch Chicken Bread Bowl Bombs with our step-by-step guide. Perfect for a savory treat that will delight your taste buds!
Ingredients
- Chicken breast, 1 pound (454 g) (450 grams)
- Ranch dressing, 1/2 cup (120 ml) (120 milliliters)
- Moz zarella cheese, grated, 1 cup (240 ml) (100 grams)
- Cheddar cheese, grated, 1 cup (240 ml) (100 grams)
- Turkey bacon, cooked and crumbled, 4 slices
- French bread loaf, 1 large
- Butter, melted, 1/4 cup (60 ml) (60 milliliters)
- Garlic powder, 1 teaspoon (5 ml) (5 grams)
- Onion powder, 1 teaspoon (5 ml) (5 grams)
- Salt, 1/2 teaspoon (3 ml) (2.5 grams)
- Black pepper, 1/2 teaspoon (3 ml) (2.5 grams)
- Parsley, chopped, 2 tablespoon (30 ml) s (8 grams)
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the chicken breast in a pan over medium heat until fully cooked, about 10-12 minutes.
- Let the chicken cool, then shred it into small pieces.
- In a large bowl, combine shredded chicken, ranch dressing, mozzarella cheese, cheddar cheese, and crumbled turkey bacon.
- Stir the mixture until all ingredients are well combined.
- Cut the French bread loaf into large, evenly-sized pieces.
- Hollow out each bread piece to create small bowls, leaving a thick border.
- Fill each bread bowl with the chicken and cheese mixture.
- In a small bowl, mix melted butter, garlic powder, onion powder, salt, and black pepper.
- Brush the butter mixture over the tops and sides of the filled bread bowls.
- Place the bread bowls on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and sprinkle with chopped parsley.
- Let cool slightly before serving.
Notes
- Use a meat thermometer to ensure chicken is fully cooked at 165°F (74°C)nShred chicken while warm for easier handling and better texturenLet baked bread bowls cool briefly before serving for easier enjoyment
