Looking for easy appetizers? Or TV munchies for when sports are back? How about just to eat because this recipe totally easy and totally quick and totally good. You need look no further than this recipe of yummyness. And that is too a word. Totally! 😉
Total Time: 50 Min.
Prep Time: 15 Min.
Cook Time: 35 Min.
Make this Cheesy Stuffed Buffalo Chicken Bread for your next party. This Cheesy Stuffed Buffalo Chicken Bread incorporates three delicious cheeses.
What You Need
3/4 cup KRAFT Real Mayo Mayonnaise (I substitute Miracle Whip)
1/4 cup KRAFT Classic Ranch Dressing
1/3 cup Buffalo wing sauce, divided
2 green onions, sliced, divided
2 cups shredded cooked chicken
1 pkg. (8 oz.) KRAFT Shredded Colby & Monterey Jack Cheeses
1/3 cup ATHENOS Crumbled Blue Cheese
1 French bread baguette (14 oz.)
Let’s Make It
1 – Heat oven to 375°F.
2 – Mix mayo, dressing and 3 Tbsp. wing sauce in large bowl until blended.
3 – Reserve 1 Tbsp. onions for later use. Add remaining onions to mayo mixture along with the chicken and cheeses; mix lightly.
4 – Cut baguette lengthwise in half. Remove bread from insides of both bread halves, leaving 1-inch-thick shells. Fill with chicken mixture; place on parchment-covered baking sheet.
5 – Bake 30 to 35 min. or until heated through.
6 – Drizzle with remaining wing sauce; sprinkle with reserved onions.
Tip 1 – Make Ahead: This delicious appetizer can be prepped ahead of time. Fill bread shells with chicken mixture, then wrap tightly and refrigerate up to 2 days before baking (unwrapped) as directed, increasing the baking time if necessary until chicken mixture is heated through.
Tip 2 – How to Use the Removed Bread: Use pulsing action of food processor to process the removed bread into desired-size crumbs. Store in resealable plastic bag until ready to use as desired.
Tip 3 – Size Wise: Manage portions by using a smaller plate for your meals and snacks to help you stick to the recommended serving sizes of your favorite recipes.
As always, CLICK to check out all the nutritional info from My Food and Family. This is a particular favorite when the Wolves get together. While she might be a close second to Hannah when it comes to not cooking, this is a treat that former US Marshal DJ Collier introduced to the guys. Her mate, Antoine Fontaine, is Cajun. He likes his food spicy, even if buffalo chicken is a damnyankee dish. DJ’s first encounters the Wolves of the 69th in WOLF MOON but it’s not until BLUE MOON that she almost loses her life, is kidnapped to be an experiment, and learns her fate. Interested and haven’t read it yet? Just click on the cover or title to head on over to grab it for your reading pleasure. I’ll warn you–it’s book 8 so you might want to start at the beginning. 😉
Okay, folks, inquiring minds want to know… What’s your favorite regional dish?
I’ll pass on this recipe, but I so love this book!
Not sure about regional dishes, as in I can’t tell what’s regional and what’s not. The only thing I can think of is ‘sweet tea’. Love me some sweet tea. I never had it until I moved to FL. They had no clue about it in MI, CO, or UT. Thank goodness, they have it around here. And since we don’t eat out, good thing I learned to make my own. =o)
Sweet tea is definitely a southern thing! And that includes MO, even the northern parts. 😆 I drink my tea sweet, but I want to make my own because I don’t like it as sweet as most places make it. Baseball Boy is aaaAAallllLLll about the sweet tea. 🙄