Preheat Oven: Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet nearby for the stuffed bread.

Mix Filling: In a medium mixing bowl, beat together the softened chive and onion cream cheese, Ranch dressing, garlic salt, and onion powder until smooth and well combined. Stir in the chopped rotisserie chicken, crumbled bacon, finely chopped green onions, and 1 cup of shredded Colby-Jack cheese by hand until thoroughly incorporated.

Prepare Bread: Slice the Italian bread loaf in half lengthwise and hollow out some of the bread from the center of each piece to create space for the filling.

Assemble: Sprinkle 1 cup of shredded Colby-Jack cheese on the bottom half of the hollowed-out bread. Spread the prepared filling mixture evenly over the cheese layer. Top the filling with the remaining 1 cup of shredded Colby-Jack cheese. Place the top half of the bread over the filling and press gently to seal the loaf.

Final Touches: Brush the entire surface of the stuffed bread with melted butter, ensuring an even coating. Wrap the assembled loaf in foil, sealing it securely.

Bake: Place the foil-wrapped loaf on the prepared baking sheet and bake in the preheated oven for 30-40 minutes, or until the bread is heated through and the cheese is melted and bubbly.

Serve: Allow the stuffed bread to rest for 5 minutes after baking to set. Carefully unwrap the foil and transfer the loaf to a cutting board. Slice the Chicken Bacon Ranch Stuffed Bread into 1-inch slices and serve warm.