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Buffalo Chicken Baguette

This Buffalo Chicken Baguette is a cheesy, spicy twist on traditional comfort food that combines tender chicken, creamy cheeses, and flavorful buffalo sauce in a crispy baguette.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Snack
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

For the filling
  • 8 oz cream cheese, softened to room temperature Opt for high-quality cream cheese for a richer taste.
  • 2 cups chicken, shredded into bite-sized pieces Leftover rotisserie chicken works wonders!
  • 5 oz buffalo sauce Use your favorite brand for the right kick!
  • 1.25 cups shredded mozzarella cheese
  • 1.25 cups shredded cheddar cheese
  • 3 green onions, separated into white/light green parts and dark green tops
  • 1/2 tsp garlic powder
  • 1 baguette crusty French baguette Recommended for crispy texture.
  • 4 tbsp melted butter
  • 1 tbsp ranch seasoning
  • Parsley for garnish
  • Ranch dip for serving A great condiment to enhance flavor.

Method
 

Preparation
  1. Preheat your oven to 375°F.
  2. Prepare your ingredients: Shred the chicken, slice the green onions, and measure out the buffalo sauce, cheeses, and garlic powder.
  3. In a large mixing bowl, combine the cream cheese, shredded chicken, buffalo sauce, mozzarella, cheddar, the white/light parts of the scallions, and garlic powder. Mix until well combined.
  4. Cut the baguette into four equal sections and hollow out the centers, leaving about a half-inch wall.
  5. Fill each hollowed baguette section with the buffalo chicken mixture and gently press back together.
  6. Slice into 1-2 inch pieces for serving.
Baking
  1. Combine melted butter with ranch seasoning and brush generously over the baguette tops.
  2. Wrap the filled baguettes in aluminum foil and bake for 15 minutes, then uncover and bake for another 5 minutes until golden brown.
  3. Garnish with fresh parsley and dark green onion tops before serving.

Notes

Make ahead of time: Prepare filling a day in advance and refrigerate. Store leftovers in an airtight container for up to three days.