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Best Easy Cheesy Buffalo Chicken Bread Bowl Recipe

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This Ultimate Cheesy Buffalo Chicken Bread Bowl is a game-day hero: creamy, spicy, cheesy filling stuffed inside a crusty sourdough loaf, baked until golden and bubbling. It’s quick, easy, and absolutely irresistible—perfect for parties and gatherings.

Ingredients

Scale
  • 3 cups cooked chicken, shredded (about 2 large breasts or 3 cups rotisserie chicken)
  • 8 ounces cream cheese, softened
  • ½ cup Frank’s RedHot Original Cayenne Pepper Sauce
  • ¼ cup ranch dressing
  • ½ cup blue cheese crumbles (optional)
  • 1 cup sharp cheddar cheese, shredded
  • ½ cup mozzarella cheese, shredded
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and black pepper to taste
  • 1 large round bread loaf (8–9 inches diameter, preferably sourdough)
  • 2 tablespoons butter, melted
  • ½ teaspoon garlic salt
  • 2 tablespoons fresh chives or green onions, chopped (for garnish)
  • Extra blue cheese crumbles (for garnish, optional)
  • Extra hot sauce (for garnish, optional)

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or foil.
  2. Using a sharp serrated knife, cut a thin slice (about ½ inch) off the top of the bread loaf. Set top aside. Carefully hollow out the inside of the bread, leaving a ½-inch thick wall. Tear removed bread into bite-sized pieces and set aside for dipping.
  3. In a small bowl, mix melted butter with garlic salt. Brush the inside of the bread bowl and the cut edge of the top with the butter mixture.
  4. Place hollowed bread bowl and top on prepared baking sheet. Bake for 5-7 minutes until inside is slightly golden and dried out. Remove and let cool slightly.
  5. In a large mixing bowl, combine softened cream cheese, Frank’s RedHot sauce, and ranch dressing. Mix until smooth.
  6. Add shredded chicken, blue cheese crumbles (if using), ¾ cup shredded cheddar, and all shredded mozzarella to the cream cheese mixture. Stir until evenly coated. Season with garlic powder, onion powder, and black pepper. Adjust seasoning to taste.
  7. Spoon the buffalo chicken mixture into the hollowed bread bowl, packing gently. Leave about ½ inch of space at the top. Mound slightly in the center.
  8. Sprinkle remaining ¼ cup shredded cheddar over the top of the filling.
  9. Place filled bread bowl on prepared baking sheet. Bake for 15-20 minutes, until filling is hot and bubbly and cheese on top is golden and melted. If top browns too quickly, tent loosely with foil for last 5 minutes.
  10. During the last 2 minutes of baking, place bread top on baking sheet to warm through. Remove everything from oven. Sprinkle with chives, extra blue cheese crumbles, and a drizzle of hot sauce if desired. Place warm bread top at a slight angle for presentation.
  11. Serve immediately on a platter surrounded by reserved bread pieces, tortilla chips, celery sticks, and carrot sticks for dipping.

Notes

Don’t skip toasting the bread bowl to prevent sogginess. Use room temperature cream cheese for smooth mixing. Shred your own cheese for best melting. Let rest 5 minutes before serving. Make extra filling and bake in a ramekin for refills.

Nutrition

Keywords: buffalo chicken, bread bowl, game day, appetizer, cheesy, spicy, party food

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