Bring a medium saucepan of water to a boil over medium-high heat. When the water begins to boil add the chicken and boil until cooked through, about 15 minutes. Transfer the chicken to a cutting board and roughly chop into small pieces.
In a large mixing bowl stir together the cream cheese, chicken, hot sauce, mozzarella, cheddar, green onions, and celery until well-combined.
Preheat the oven to 425°F.
Cut the baguette into 4 roughly equal-sized segments. Hollow out the center of the bread leaving roughly a 1/2 inch edge.
Stuff the baguette quarters with the buffalo chicken dip, using a spoon to help pack the dip.
Once the bread is stuffed, transfer it to a cutting board. Line up the quarters so that they fit together as they did before the baguette was cut. Slice the baguette into slices 2 inches thick.
Tear a piece of heavy duty foil that is about 5-6 inches longer than the baguette. Slide the baguette slices off of the cutting board and onto the foil, keeping them together.
In a small bowl, combine the butter and seasonings.
Brush the Seasoned Butter over the baguette, allowing some to drip down between the slices.
Wrap the foil around the bread and bake for 15 minutes.
Unwrap the bread and bake for 5 more minutes, or until the top browns slightly.
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