Mix the softened cream cheese, ranch dressing, garlic salt, and onion powder in a bowl until smooth. Fold in the shredded chicken, crisp bacon, green onions, and half of the cheese. The mixture will be creamy and packed with flavor.

Slice the Italian bread loaf in half lengthwise and scoop out a bit of the inner bread to create room for the filling. Make sure not to hollow it out too much, as you want the bread to hold together. Save the bread crumbs for another use!

Place the bottom half of the loaf on a baking sheet. Sprinkle half the remaining cheese, then spread the prepared filling evenly across the surface. Top it with the other half of the cheese and place the top half of the loaf over it to seal the filling inside.

Using a pastry brush, coat the outside of the loaf with melted butter. This ensures a crispy, golden crust. Wrap the stuffed bread in aluminum foil, sealing the edges tightly for baking.

Bake at 350°F for 30-40 minutes, or until the cheese is melted and gooey. Open the foil for the last 5 minutes to crisp up the outside of the bread. Once baked, allow the loaf to rest for five minutes before slicing. Serve warm and enjoy every cheesy, savory bite!