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Buffalo Chicken Garbage Bread Recipe
Ash Tyrrell

Buffalo Chicken Garbage Bread Recipe

I recently tried making buffalo chicken garbage bread, 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.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. I shredded my cooked chicken, chopped the green onions, and softened the cream cheese. Having everything ready makes assembly quick and stress-free.
  2. 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.
  3. 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.
  4. 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.
  5. 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.