Chicken Bacon Ranch Stuffed Bread (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 cups cooked and shredded chicken
02 -
1 cup Ranch dressing
03 -
1/2 cup cooked and crumbled bacon
04 -
3 tablespoons Parmesan cheese
05 -
15 Hawaiian sweet rolls (sliced in half)
06 -
2 cups shredded cheddar cheese
→ Garlic Butter Topping
07 -
1/4 cup butter, melted
08 -
1 teaspoon garlic powder
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Grease a 9×13 baking pan.
02 -
Place the bottom half of the Hawaiian rolls into the greased baking pan.
03 -
In a mixing bowl, combine the shredded chicken, Ranch dressing, crumbled bacon, and Parmesan cheese. Mix until everything is well combined.
04 -
Evenly spread the chicken mixture over the bottom half of the rolls in the pan. Sprinkle the shredded cheddar cheese over the chicken mixture.
05 -
Place the top halves of the Hawaiian rolls over the chicken and cheese mixture to form sandwiches.
06 -
In a small bowl, mix the melted butter with garlic powder. Brush the garlic butter mixture generously over the tops of the rolls.
07 -
Cover the pan with aluminum foil and bake for 15 minutes, or until the cheese is fully melted and the sliders are heated through.
# Notes:
01 -
For quick prep, use rotisserie chicken or leftover chicken.
02 -
You can use different cheese varieties like mozzarella, Colby-Jack, or Swiss.
03 -
Make ahead by assembling up to a few hours before baking, cover and refrigerate.
04 -
Store leftovers in an airtight container for up to 2 days.