Preheat your oven to 350°F (175°C).

In a mixing bowl, combine the softened chive and onion cream cheese with the ranch dressing, garlic salt, and onion powder. Stir until creamy and fully blended, about 2–3 minutes. Fold in the chopped rotisserie chicken, crumbled bacon, green onions, and half of the shredded Colby-Jack cheese until well combined.

Slice the Italian bread in half lengthwise and hollow out the interior, leaving about an inch of crust intact.

On the bottom half of the hollowed-out bread, sprinkle a layer of the remaining shredded Colby-Jack cheese. Spoon the prepared filling over the cheese layer and top with the remaining cheese.

Brush the top of the stuffed bread with melted butter and wrap tightly in aluminum foil.

Place the wrapped bread on a baking sheet and bake for 30–40 minutes. Remove the foil for the last 5 minutes to crisp the top.

Let the bread rest for at least 5 minutes before slicing into thick pieces.