Chicken Bacon Ranch Bread Pudding Recipes

CHICKEN BACON RANCH STUFFED BREAD

Steps:

• Preheat the oven to 350°F. Set aside a baking sheet to move the foil wrapped loaf in and out of the oven.
• In a medium-size mixing bowl use a mixer to beat together the cream cheese, Ranch dressing, garlic salt and onion powder until smooth and the cream cheese is smooth.
• By hand mix in the chopped chicken, bacon, green onion and 1 cup shredded cheese. Mix well.
• Slice the bread loaf in half and remove some of the bread from the center of each piece.
• Sprinkle the bottom piece with 1 cup shredded cheese. Spread the filling over the cheese from end to end.
• Top with the remaining 1 cup cheese then gently press the top piece of bread onto the filling.
• Brush on all ides with melted butter. Wrap in foil.
• Place the foil wrapped loaf onto the baking sheet and into the oven. Bake for 30-40 minutes until heated through and the cheese has melted.
• Rest for 5 minutes, slice and serve.

CHICKEN BACON RANCH BLOOMIN BREAD

Steps:

• In a small skillet, fry the bacon pieces until crispy. Transfer the bacon to a bowl lined with paper towel while you prepare the bread.
• Place the bread on a foil lined baking sheet, using enough foil to wrap around the bread once ready to bake. Using a bread knife, cut the bread into squares lengthwise and widthwise, without cutting through the bottom of the bread.
• Use your hands to gently pull each cut side apart and sprinkle half of the ranch powder inside. Place pieces of chicken, bacon and slices of cheese randomly between pieces of the cut bread, making sure to tuck them down slightly. Sprinkle the remaining ranch dressing on top.
• Pour the melted butter all through the cut pieces of bread, making sure to cover all of the bread. Sprinkle the green onions on top.
• Wrap the bread in the foil and bake at 350°F (175°C) for 15 minutes. Remove the foil and continue to bake for 8-10 minutes longer, until cheese is melted and bread is toasty. Serve immediately.

BACON RANCH CHEESY BREAD

Steps:

• Preheat the oven to 350 degrees F.
• Put the Monterey Jack, Cheddar, parsley, bacon and onion whites in a bowl and mix well.
• Cut the bread in strips in one direction, being careful not to cut all the way through the loaf. Rotate the bread 90 degrees and cut in the other direction to create small squares across the top of the loaf. Move slowly and use caution. Place the bread on a large sheet of aluminum foil.
• Stuff the cheese mixture in between the rows of squares. Mix the melted butter and ranch dressing, then drizzle over the top. Wrap the loaf in the foil and bake for 25 minutes. Open the foil and continue to bake until heated through and the cheese is melted and bubbly, another 10 minutes. Sprinkle with the onion greens and serve immediately.

CHICKEN BACON RANCH CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Arrange chicken on the baking sheet.
• Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Dice chicken and place in a bowl; add ranch mix and stir until coated.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving bacon grease in the skillet. Crumble bacon into small pieces.
• Heat reserved bacon grease in the skillet; cook and stir bell pepper until slightly tender, 2 to 3 minutes. Add chicken, 1 jar Alfredo sauce, milk, and garlic; cook and stir until heated through, about 5 minutes.
• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Pour 1/2 the jar of remaining Alfredo sauce into a casserole dish; top with 1/2 of the penne, 1/2 of the chicken mixture, 1 1/2 cup mozzarella cheese, and 1/2 of the bacon. Repeat layering with remaining ingredients in the same order ending with 1 cup mozzarella cheese and bacon on top.
• Bake in the preheated oven until casserole is bubbling and cheese is lightly browned, about 30 minutes.

CHICKEN BACON RANCH BREAD

Steps:

• 1. Preheat oven to 400 degrees. Cube chicken and fry in a skillet with two tbsp of olive oil. Salt and pepper to taste.
• 2. Roll out pizza dough on floured surface into a rectangle shape. Spread on ranch. Add chicken, cheese, and precooked bacon.
• 3. Roll dough up like a pinwheel and fold the ends to make sure nothing comes out while baking. Place on a baking sheet that has been lightly sprayed with non stick cooking spray. Bake for 20 minutes or until done. Remove and let cool for about 10 minutes. Slice and serve.

CHICKEN BREAD PUDDING

Steps:

• Preheat oven to 350. Line the bottom of a buttered 13x9 baking pan with the bread. Cut the bread slices to fit. Spread the chicken out evenly over top of the bread.
• In a small frying pan, melt 2 tablespoons of butter over medium heat. Add mushrooms and saute until slightly browned, about 3-5 minutes. Remove from heat, add mayonnaise. Mix well and spoon evenly over chicken.
• Sprinkle cheese evenly over mushroom mixture.
• In a large bowl, combine milk, soup, eggs, pimiento, salt and pepper. Mix well and pour evenly over top.
• Bake 1 hour until toothpick inserted near center comes out clean.
• Sprinkle breadcrumbs over top and dot with slivers of the remaining 2 tablespoons of butter.
• Bake for about 10 minutes more or until the breadcrumbs are lightly browned.