Ron Wilson

Ron Wilson

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I got the Big Game appetizer for you: the familiar Buffalo chicken spread has morphed into Buffalo chicken stuffed bread. This is too good not to share.



8 oz. cream cheese, room temperature

1/3 cup each: Ranch and Bleu cheese dressing

Hot sauce to taste - we like about 1/3 cup Frank’s or Sriracha

1 heaping cup shredded cooked chicken, or bit more to taste

3 cups shredded cheese, cheddar, pizza, Italian, whatever, divided

1 nice loaf French or Italian bread


Preheat oven to 350-375.

Mix cheese, dressings and hot sauce together. Stir in chicken and 2 cups cheese.

Cut top edge of bread off. Hollow bottom out but leave an inch of crust to hold filling.

Spoon Buffalo mixture into bottom. Sprinkle with remaining cheese.

Place on foil on baking sheet and bake until warmed and melted through, 20 minutes or so.

To serve: we like to cut it into wedges, but be careful. Let it sit a few minutes before doing this.

Or chunk up the top of the bread and toast it; use as dippers.

Also good: Celery sticks and a side of Bleu cheese dressing.

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