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Chicken Bacon Ranch Stuffed Bread

A cheesy and flavorful stuffed bread filled with chicken, bacon, and ranch dressing, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Filling
  • 4 cups cooked and shredded chicken You can use leftovers or rotisserie chicken.
  • 1 cup Ranch dressing Recommended brand: Hidden Valley.
  • 1/2 cup cooked and crumbled bacon Thick cut for extra crunch.
  • 3 tablespoons Parmesan cheese Powdered can be used if needed.
  • 2 cups shredded cheddar cheese Melted cheese enhances flavor.
  • 1/4 cup butter, melted Salted butter is preferred.
  • 1 teaspoon garlic powder Adds flavor; essential to include.
Bread
  • 15 pieces Hawaiian sweet rolls Sliced in half for stuffing.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9x13 baking pan with non-stick spray.
  3. Place the bottom half of the Hawaiian rolls into the greased baking pan.
  4. In a mixing bowl, combine the shredded chicken, Ranch dressing, crumbled bacon, and Parmesan cheese. Mix gently until well combined.
  5. Spread the chicken mixture evenly over the bottom half of the rolls.
  6. Sprinkle shredded cheddar cheese over the chicken mixture.
  7. Place the top halves of the Hawaiian rolls over the cheese mixture.
  8. In a small bowl, mix the melted butter with garlic powder and brush generously over the tops of the rolls.
Baking
  1. Cover the pan with aluminum foil and bake for 15 minutes, or until the cheese is fully melted.
  2. Remove the foil and serve the sliders warm.

Notes

Pair with a side of ranch dressing for dipping. For extra cheesiness, sprinkle more cheese on top before the last few minutes in the oven.