Description
These Crack Chicken Sandwiches are made with a creamy chicken filling, crispy bacon, and melted cheese, all tucked inside soft Hawaiian rolls.
Ingredients
- 16 ounces cream cheese, softened
- 1 ounce dry ranch dressing mix
- 2 teaspoons onion powder
- 1 teaspoon fresh cracked black pepper
- ⅓ cup thinly sliced green onion
- 2½ cups chicken breast, cooked, shredded, boneless and skinless
- 12 ounces cooked crumbled bacon
- 2½ cups mild shredded cheddar cheese, divided (1 cup and 1½ cups)
- 12 count sweet Hawaiian rolls, sliced in half
- 6 tablespoons salted sweet cream butter, melted
- 2 tablespoons grated parmesan cheese
- 2 teaspoons finely chopped fresh chives
Instructions
- In a large bowl, combine the softened cream cheese, dry ranch dressing mix, onion powder, black pepper, and sliced green onion. Stir until smooth.
- Add the shredded chicken, cooked bacon, and 1 cup of shredded cheddar cheese to the mixture. Stir until everything is evenly combined.
- Place the bottom halves of the Hawaiian rolls in a 9×13-inch baking dish and spread the chicken mixture evenly on top.
- Sprinkle the remaining 1½ cups of shredded cheddar cheese over the chicken mixture.
- Top with the remaining Hawaiian roll halves and brush the melted butter over the top.
- Sprinkle grated parmesan cheese and fresh chives over the buttered rolls.
- Bake at 350°F (175°C) for 20-25 minutes, or until the cheese is melted and the top is golden brown.
- Slice into individual sandwiches and serve hot.
Notes
- For extra crunch, add extra crumbled bacon on top of the cheese before baking.
- These sandwiches can be made ahead and stored in the fridge for up to 24 hours before baking.
- For a spicier version, add a few dashes of hot sauce or jalapeños to the chicken mixture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes