Creamy Buffalo Chicken Pull-Apart Bread
Creamy Buffalo Chicken Pull-Apart Bread is a cheesy pull-apart bread filled with delicious buffalo chicken. It's game time friends, get ready to devour.
- 1 loaf sourdough bread small/medium is best. You may need to double the filling if your loaf is larger.
- 2 cups chopped chicken I used a rotisserie chicken
- 4 ounces cream cheese softened
- 2 cups finely shredded colby jack cheese
- 3 tablespoon buffalo sauce plus more for drizzling
- 1/2 cup green onions chopped, plus more for topping
- 1/2 cup blue cheese crumbles plus more for topping
Preheat oven to 350 degrees.
Prepare your loaf of bread by slicing the bread in one direction, make sure that you cut almost all the way to the bottom, not all the way through, leave ½ inch from the bottom of the loaf uncut. Turn the loaf and slice the other direction, making a cross-hatch pattern with your bread. Be careful not to slice through the bottom of the loaf, you don’t want any of the cheesy goodness getting away.
In a small mixing bowl add the chicken, next add in the cream cheese and mix together using a fork. Next add in the buffalo sauce and stir into the chicken mixture until combined. Add in 1-2 cups of the shredded Colby Jack cheese, depending on how cheesy you want it, add in green onions and blue cheese crumbles to taste. Stir it all together.
Stuff the cream cheese mixture into the bread, in between the squares that you made while cutting the bread. Add some extra shredded cheese, if you like.
Cover with foil and bake for 25-30 minutes or until cream cheese mixture is hot a bubbly.
Remove from oven and top with additional Buffalo sauce, green onions and blue cheese crumbles. Serve immediately and devour.
Calories: 412kcal | Carbohydrates: 34g | Protein: 26g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 71mg | Sodium: 873mg | Potassium: 268mg | Fiber: 1g | Sugar: 2g | Vitamin A: 545IU | Vitamin C: 1.3mg | Calcium: 325mg | Iron: 2.9mg