Chicken Stuffed French Bread | Lunch & Dinner

I love a recipe that I can whip up in no time and one that is versatile, something that can be in the meal plan for lunch or dinner. This chicken stuffed french bread is just that and is one of the quickest and easiest recipes (especially if you opt to use store bought and ready rotisserie chicken) I have ever made. I actually discovered this meal when searching for super simple meals that we could make while on our family vacation we took with my parents a few years ago and it was so delicious that I have been making it ever since. We skip the step of toasting in the oven as we prefer ours not hot, and with warmer months on the horizon this is the perfect solution for days when turning on the oven or standing in the kitchen for an hour doesn't sound so great:)

Chicken Stuffed French Bread

(Recipe from Life In The Lofthouse)


1 french bread loaf

1 pound chicken breasts, cooked and shredded (we tend to use store bought rotisserie chicken or we BBQ 3 chicken breasts and spice with a chicken or steak spice)

1½ cups Colby-Jack cheese, shredded

2 green onions, sliced thin

1 to 2 cups Ranch dressing

2 cups fresh spinach leaves (our addition)

I've tweaked the process of the recipe slightly to suite our taste but here is the original.

Preheat oven to 375° F. Line a large baking sheet with parchment or wax paper (we totally skip this step-we prefer ours un-heated/toasted, just prep and enjoy).

Slice the french bread in half lengthwise and both halves cut side up on prepared baking sheet. Lay the spinach leaves along the bottom half of the bread.

In a large bowl combine shredded chicken, cheese, green onions and enough ranch dressing to make mixture wet (add more or less to your taste).

Spread chicken mixture all over the bottom half of the bread (on top of the spinach leaves) and top with other half.

If toasting, bake 10 to 15 minutes or until cheese is melted. Remove from oven and let stand 5 minutes before slicing and serving.