Buffalo Chicken & Mushroom Pull-Apart Bread with Jalapeño Ranch

A warm, cheesy loaf bursting with flavor, perfect for game days or family dinners.

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Preheat oven to 350°F (175°C).
In a large mixing bowl, combine the shredded chicken, buffalo sauce, chopped mushrooms, and half of the mozzarella cheese.
Carefully cut the pull-apart bread into sections without cutting all the way through.
Stuff the chicken mixture into the cuts of the bread evenly.
In a separate bowl, mix the ranch dressing with the diced jalapeños.
Brush melted butter over the top, and sprinkle with garlic powder, salt, and pepper. Top with remaining mozzarella cheese.
Wrap the bread in aluminum foil and bake for 15 minutes. Unwrap and bake for an additional 10 minutes until cheese is bubbly and golden.
Allow to cool slightly before serving with jalapeño ranch.

Use store-bought rotisserie chicken for faster prep. Customize by adding veggies or adjusting spice levels.