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Buffalo Chicken Baguette

A delightful handheld version of buffalo chicken dip, integrating spicy, creamy flavor with crispy bread, perfect for gatherings or cozy evenings at home.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Filling
  • 8 oz cream cheese, room temperature Choose high-quality cream cheese for better texture.
  • 2 cups chicken, shredded into bite-sized pieces Great way to use leftover rotisserie chicken.
  • 5 oz buffalo sauce Adjust based on your spice preference.
  • 1.25 cups mozzarella cheese, shredded Fresh mozzarella recommended for creaminess.
  • 1.25 cups cheddar cheese, shredded Sharp cheddar adds a wonderful tang.
  • 3 pieces green onions, sliced Use white/light green parts for filling and dark green tops for garnish.
  • 1/2 tsp garlic powder Adds depth to the flavor.
For the Baguette
  • 1 piece baguette, fresh Key for that perfect crunch!
  • 4 tbsp butter, melted and cooled slightly
  • 1 tbsp ranch seasoning Adds extra flavor to the crust.
  • parsley for serving A pop of color.
  • ranch dip for serving Because what's buffalo without ranch?

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). While it heats up, prepare all your ingredients.
  2. Shred the chicken into bite-sized pieces.
  3. Slice the green onions, keeping the dark green tops for garnish.
Mixing the Filling
  1. In a large bowl, mix together cream cheese, shredded chicken, buffalo sauce, mozzarella, cheddar, sliced green onions, and garlic powder.
Assembling the Baguette
  1. Cut the baguette into four sections and hollow out the center of each to create pockets.
  2. Generously spoon the buffalo chicken mixture into each hollowed section.
  3. Press the baguette back together and slice into 1 to 2-inch pieces.
  4. Brush melted butter mixed with ranch seasoning over each slice.
Baking
  1. Wrap the filled baguette sections in aluminum foil and bake for 15 minutes.
  2. Remove the foil and bake for an additional 5 minutes until golden brown.
Serving
  1. Sprinkle with parsley and dark green tops of the green onions. Serve warm with ranch dip.

Notes

These can be stored in an airtight container for up to 3 days in the fridge. Reheat in the oven for best results.