Preheat your oven to 350°F (175°C).
Cut the loaf of bread in half lengthwise and hollow out some of the bread from the center, creating a well for the filling.
In a medium bowl, mix the shredded chicken with Buffalo sauce and ranch dressing until well combined.
Spoon the chicken mixture evenly into the hollowed-out bread halves.
Sprinkle the shredded mozzarella cheese and crumbled blue cheese over the top of the chicken mixture.
Place the stuffed bread halves on a baking sheet and brush the edges with melted butter.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and sprinkle with chopped green onions.
Allow to cool slightly, then slice and serve warm.
Variations & Tips
For a milder version, use less Buffalo sauce or substitute with a milder hot sauce. You can also add some sautéed onions or bell peppers to the chicken mixture for extra flavor and texture. If you prefer a different cheese, try using cheddar or Monterey Jack instead of mozzarella. For a gluten-free option, use a gluten-free loaf of bread. To make it more of a meal, add some cooked bacon or diced tomatoes to the filling.
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