Cheesy Stuffed Buffalo Chicken Bread

By Susan52

Ingredients

• 3/4 cup KRAFT Real Mayo Mayonnaise
• 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.)
• 3/4 3/4 3/4 cup KRAFT Real Mayo Mayonnaise
• 1/4 1/4 1/4 cup KRAFT Classic Ranch Dressing
• 1/3 1/3 1/3 cup Buffalo wing sauce, divided
• 2 2 2 green onions, sliced, divided
• 2 2 2 cups shredded cooked chicken
• 1 1 1 pkg. (8 oz.) KRAFT Shredded Colby & Monterey Jack Cheeses
• 1/3 1/3 1/3 cup ATHENOS Crumbled Blue Cheese
• 1 1 1 French bread baguette (14 oz.)

Details

Servings 12
Preparation time 15mins
Adapted from kraftrecipes.com

Preparation

Step 1

Heat oven to 375°F.

Mix mayo, dressing and 3 Tbsp. wing sauce in large bowl until blended.

Reserve 1 Tbsp. onions for later use. Add remaining onions to mayo mixture along with the chicken and cheeses; mix lightly.

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.

Bake 30 to 35 min. or until heated through.

Drizzle with remaining wing sauce; sprinkle with reserved onions.