Mix mayo, dressing and 3 Tbsp. wing sauce in large bowl until blended.
Reserve 1 Tbsp. onions for later use. Add remaining onions to mayo mixture along with the chicken and cheeses; mix lightly.
Cut baguette lengthwise in half. Remove bread from insides of both bread halves, leaving 1-inch-thick shells. Fill with chicken mixture; place on parchment-covered baking sheet.
Bake 30 to 35 min. or until heated through.
Drizzle with remaining wing sauce; sprinkle with reserved onions.
This delicious appetizer can be prepped ahead of time. Fill bread shells with chicken mixture, then wrap tightly and refrigerate up to 2 days before baking (unwrapped) as directed, increasing the baking time if necessary until chicken mixture is heated through.
How to Use the Removed Bread
Use pulsing action of food processor to process the removed bread into desired-size crumbs. Store in resealable plastic bag until ready to use as desired.
Manage portions by using a smaller plate for your meals and snacks to help you stick to the recommended serving sizes of your favorite recipes.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.