Bacon, Chicken, Alfredo French Bread Bake

I honestly don’t know why I don’t pile more stuff on french bread, bake it, and call it dinner. Talk about stupid easy and stupid delicious. But I never think of it. I’m the kind of cook who may make something one time, everyone loves it, but I completely forget I ever made it. This is one of those recipes.

Our favorite toppings to add to french bread are bacon (of course), chicken, and alfredo sauce (sometimes this gets swapped with ranch). Of course, cheese will make a strong appearance. And green onions. And some kind of hot sauce…sriracha, maybe?

Other great toppings might include diced tomatoes, avocado added after baking, olives (if you’re that kinda guy…we all know the olives on everything guy), pickled jalapenos? Or you could change out the Alfredo and do bbq sauce. With a sriracha ranch drizzle after it comes out of the oven.

The beauty of this recipe is that it’s not a recipe. You can clean out your fridge, make some kind of sauce, add some cheese…and that’s it.


1.5 chicken breast halves, roasted in the oven with whatever seasoning sounds good, at 400 til done.

3-4 strips of bacon, cooked til crisp and crumbled up

1 jar of Alfredo sauce

some softened cream cheese

Green onions, chopped

Whatever cheese I can find in my fridge



Roast chicken. Dice chicken. Cook bacon. Crumble bacon. Get a big ol’ bowl.  Add chicken, bacon, some cheese, some Alfredo, some hot sauce.

Cut open your bread length wise and scoop out some of the insides. Slather chicken mixture onto bread and bake, open faced, at 375 until toasty and bubbly. Top with green onions.