Cover a large baking sheet with foil and set aside. Preheat oven to 350 degrees.

Slice French bread in half lengthwise. Scoop out a little of the soft center of the bread to make a shallow “well” length-wise in each half. Lay cut side up on prepared baking sheet.

In a small bowl, stir together softened cream cheese with Hidden Valley Ranch dip mix and 2-3 tablespoons of buffalo sauce until well combined. Spread evenly over each half of the French bread.

In a medium sized bowl, combine shredded chicken with remaining buffalo sauce and diced celery. Spread the chicken mixture evenly over each half of the bread and press down slightly.

Top with blue cheese crumbles and shredded Mozzarella cheese.

Bake at 350 degrees for 10-15 minutes, or until cheese is completely melted and bubbly.

Cool for 5 minutes before slicing into 2” pieces. Drizzle with more buffalo sauce and garnish with fresh chopped parsley, if desired, before serving.