Cheesy Buffalo Chicken Pull-Apart Garlic Bread

• 1 loaf (1 pound) French bread
• 1/2 cup unsalted butter, melted
• 2 cloves garlic, minced
• 1 cup shredded cooked chicken
• 1/2 cup buffalo sauce
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup crumbled blue cheese
• 2 green onions, sliced
• 1/4 teaspoon black pepper

Steps

1. 1 Preheat oven to 375°F.
2. 2 Slice the French bread loaf lengthwise, leaving a 1/2-inch border uncut.
3. 3 In a small bowl, mix melted butter and minced garlic; brush generously over bread slices.
4. 4 In a medium bowl, toss cooked chicken with buffalo sauce.
5. 5 Separate the bread slices slightly and stuff with buffalo chicken mixture.
6. 6 Layer with cheddar cheese and sprinkle blue cheese crumbles over the top.
7. 7 Wrap the loaf in aluminum foil and bake for 15 minutes.
8. 8 Unwrap and bake an additional 5 minutes until cheese is bubbly and bread is golden.
9. 9 Garnish with sliced green onions and black pepper before serving.

Equipment

• Baking sheet
• Aluminum foil

Variations

• Substitute mozzarella for cheddar for a different cheese flavor.
• Add crumbled cooked bacon for a smoky twist.

Substitutions

• Use rotisserie chicken for a quick and flavorful option.
• Substitute hot sauce for buffalo sauce if needed.

Pairings

• Serve with a cold beer or a tangy lemonade.
• Accompany with a zesty ranch or blue cheese dip.

Nutrition

Tips

• For extra spice, add more buffalo sauce to taste.
• Make ahead by assembling the bread and refrigerating it, wrapped, for up to 4 hours before baking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freeze unbaked bread wrapped tightly in plastic wrap and foil for up to 1 month. Thaw overnight in the fridge and bake as directed.

Serving Suggestions

• Serve with celery sticks and carrot sticks for a classic buffalo wing experience.
• Pair with a cool, creamy coleslaw for a refreshing contrast.

FAQ