01 -
Preheat oven to 350°F and place a baking sheet on the center rack.
02 -
In a medium bowl, beat softened cream cheese with ranch dressing, garlic salt, and onion powder until smooth. Fold in chopped chicken, crumbled bacon, green onions, and one-third of the shredded cheese, mixing gently to combine.
03 -
Using a serrated knife, slice Italian bread lengthwise. Carefully hollow out the soft interior from both halves, leaving a sturdy shell.
04 -
Sprinkle one-third of the shredded cheese evenly over the bottom bread half. Spoon the filling on top, spreading evenly. Add another third of the cheese over the filling, then replace the top bread half, pressing lightly to secure.
05 -
Brush melted butter over all sides, including cut edges and seams. Wrap the loaf tightly in aluminum foil to retain moisture during baking.
06 -
Place the foil-wrapped loaf on the baking sheet and bake for 30 to 40 minutes until heated through and cheese is melted. Remove foil for the last 5 minutes to crisp and brown the crust.
07 -
Allow the loaf to rest for 5 minutes to set the filling before slicing into 1-inch thick portions. Serve immediately for optimal gooey texture.