I recently tried making the Buffalo Chicken Garbage Bread Recipe, and wow—it was a game-changer! I love recipes that are simple, cheesy, and full of flavor, and this one checks all those boxes. It’s fun to make, perfect for sharing with friends, and has that irresistible buffalo chicken kick.
I was amazed at how everything came together with just a few ingredients, yet it tastes like something you’d get from a fancy restaurant. If you’re looking for other flavorful options, you can also enjoy the French Mustard Chicken Recipe for a savory twist, or pair it with a refreshing Simple Apple Arugula Salad Recipe to balance the spice.
Ingredients
Here’s everything you’ll need to make this crowd-pleasing dish. I’ve included some tips from my own experience to help your buffalo chicken garbage bread turn out perfect.
- 1 loaf of French bread or Italian bread – Choose fresh bread instead of pre-sliced packaged bread for a better crust and texture.
- 2 cups cooked chicken, shredded – I used rotisserie chicken for convenience, but freshly cooked chicken works best.
- 8 ounces cream cheese, softened – Softened cream cheese blends easily with buffalo sauce and keeps the bread creamy.
- 1/2 cup buffalo wing sauce – I prefer a medium-spicy sauce, but adjust to your heat preference.
- 2 cups shredded cheddar cheese – Freshly shredded cheese melts better than pre-shredded ones.
- 1/2 cup blue cheese crumbles (optional) – Adds a tangy contrast that complements the buffalo flavor perfectly.
- 2 green onions, chopped – Gives a fresh bite and a pop of color.
- 1 teaspoon garlic powder – Enhances the overall flavor of the filling.
- 1/4 teaspoon black pepper – Balances the spiciness of the buffalo sauce.
Note: Serves 6–8
Variations
I like experimenting with ingredients, and this recipe is super flexible. Here are some ways you can mix things up:
- Dairy-free: Swap cream cheese and cheddar for vegan alternatives.
- Extra spice: Add a pinch of cayenne or chopped jalapeños for more heat.
- Flavor boost: Include roasted red peppers or caramelized onions for added depth.
- Low-carb: Use a whole wheat or keto-friendly bread instead of French bread.
Cooking Time
Here’s a quick glance at the time commitment:
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Equipment You Need
These are the tools I found essential when making buffalo chicken garbage bread:
- Baking sheet – for baking the stuffed bread evenly.
- Mixing bowl – to combine chicken, cream cheese, and sauces.
- Sharp knife – for cutting the bread into bite-sized pieces.
- Spoon or spatula – to spread the filling inside the bread.
- Aluminum foil – optional, helps prevent the bread from burning on top.
How to Make Buffalo Chicken Garbage Bread Recipe?
This recipe comes together in a few simple steps. Here’s how I do it:
Prepare the Ingredients
I shredded my cooked chicken, chopped the green onions, and softened the cream cheese. Having everything ready makes assembly quick and stress-free.
Mix the Filling
In a mixing bowl, I combined shredded chicken, cream cheese, buffalo sauce, garlic powder, pepper, and cheddar. I folded everything together until it was evenly coated and creamy.
Stuff the Bread
I cut my loaf of bread into cubes, but kept the bottom intact. Then I gently mixed the bread cubes with the buffalo chicken mixture until each piece was coated with cheesy goodness.
Bake the Bread
I spread the mixture on a baking sheet lined with foil and baked it at 350°F for 25 minutes. The cheese melted perfectly, and the bread got that golden, crispy edge I love.
Add Toppings and Serve
After baking, I sprinkled green onions and blue cheese crumbles on top. A few extra buffalo sauce drizzles made it even more irresistible.
Additional Tips for Making this Recipe Better
From my experience, these little tricks make a huge difference:
- I like using rotisserie chicken for a quick shortcut without sacrificing flavor.
- Softening the cream cheese beforehand ensures a smooth, creamy filling.
- Don’t overbake; I found 25 minutes gives the bread a perfect crisp without drying it out.
- Drizzling extra buffalo sauce after baking keeps it saucy and flavorful.
- I sometimes add a handful of mozzarella for extra gooeyness.
How to Serve Buffalo Chicken Garbage Bread Recipe?
Serving this dish can be as fun as making it. Here’s what I do:
- Place it on a large platter so everyone can grab a piece.
- Garnish with extra green onions or parsley for a pop of color.
- Serve with ranch or blue cheese dressing on the side for dipping.
- Pair it with a simple salad to balance the richness of the cheese.
Nutritional Information
Here’s a snapshot of what you’re getting in each serving:
- Calories: 350–400 (depends on cheese and bread choice)
- Protein: 20g
- Carbohydrates: 28g
- Fat: 22g
This is a hearty, indulgent snack or meal, so it’s perfect for sharing or enjoying with a side.
Make Ahead and Storage
Storing
I found this bread keeps well in the fridge for 3–4 days. Make sure it’s in an airtight container to maintain freshness.
Freezing
You can freeze the stuffed bread before baking for up to 2 months. I like wrapping it in foil and placing it in a freezer-safe bag.
Reheating
To reheat, I bake it at 350°F for 10–15 minutes until the cheese melts again. It tastes almost as fresh as the first day!
Why You’ll Love This Recipe?
Here’s why I always go back to this buffalo chicken garbage bread:
- Quick and easy – perfect for a busy weeknight or party.
- Fully customizable – swap ingredients to fit your taste or dietary needs.
- Crowd-pleaser – everyone loves cheesy, spicy bread!
- Fun to make – it’s interactive and messy in the best way.
- Flavor-packed – creamy, tangy, spicy, and savory all in one bite.
Buffalo Chicken Garbage Bread Recipe
Ingredients
Method
- I shredded my cooked chicken, chopped the green onions, and softened the cream cheese. Having everything ready makes assembly quick and stress-free.
- In a mixing bowl, I combined shredded chicken, cream cheese, buffalo sauce, garlic powder, pepper, and cheddar. I folded everything together until it was evenly coated and creamy.
- I cut my loaf of bread into cubes, but kept the bottom intact. Then I gently mixed the bread cubes with the buffalo chicken mixture until each piece was coated with cheesy goodness.
- I spread the mixture on a baking sheet lined with foil and baked it at 350°F for 25 minutes. The cheese melted perfectly, and the bread got that golden, crispy edge I love.
- After baking, I sprinkled green onions and blue cheese crumbles on top. A few extra buffalo sauce drizzles made it even more irresistible.
Notes
- I like using rotisserie chicken for a quick shortcut without sacrificing flavor.
- Softening the cream cheese beforehand ensures a smooth, creamy filling.
- Don’t overbake; I found 25 minutes gives the bread a perfect crisp without drying it out.
- Drizzling extra buffalo sauce after baking keeps it saucy and flavorful.
- I sometimes add a handful of mozzarella for extra gooeyness.
