Slice 1-inch layer from top of loaf. Leaving about 1-inch-deep shell, cut or tear bread from inside of loaf, reserving for dipping pieces. Set aside.
Pull chicken into bite-size shreds. In medium bowl, blend chicken, dip, water chestnuts, if desired, green onion and hot pepper sauce. Spoon into bread shell. Serve with extra bread cut or torn into pieces.
*If desired, crisp the bread loaf by baking 5 to 7 minutes in 375°F oven. Cool; use serrated knife to prepare bread as in step 1.
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