Toast the Bread: Arrange Texas toast on a baking sheet and bake according to package directions until lightly golden and crispy.
Cook the Chicken: Season chicken thighs with seasoning and olive oil. Grill over medium heat until internal temperature reaches 165°F. Rest for 5 minutes then chop into bite-size pieces.
Make the Buffalo Mixture: In a mixing bowl combine cream cheese, sour cream, buffalo sauce, ranch, shredded cheese, and chopped chicken. Stir until fully blended.
Assemble: Spread an even layer of the buffalo chicken mixture onto each piece of toasted bread. Top with additional shredded cheese.
Broil: Place under the broiler for 20–30 seconds until cheese is melted and bubbly.
Garnish & Serve: Finish with fresh parsley and serve immediately.
