Chicken Bacon Ranch Stuffed Bread (Print-Friendly Version)
Tender chicken, bacon, and creamy ranch layered in sweet rolls for cheesy, shareable sliders loaded with flavor.
# What You’ll Need to Make This:
→ Filling
01 -
4 cups cooked, shredded chicken
02 -
1 cup Ranch dressing
03 -
1/2 cup cooked, crumbled bacon
04 -
3 tablespoons grated Parmesan cheese
→ Assembly
05 -
15 Hawaiian sweet rolls, sliced in half horizontally
06 -
2 cups shredded cheddar cheese
→ Topping
07 -
1/4 cup unsalted butter, melted
08 -
1 teaspoon garlic powder
# How to Prepare:
01 -
Heat oven to 175°C and lightly grease a 23x33 cm baking pan.
02 -
Position the bottom halves of the Hawaiian rolls evenly in the prepared pan.
03 -
In a large bowl, combine shredded chicken, Ranch dressing, crumbled bacon, and Parmesan cheese until evenly mixed.
04 -
Spread chicken mixture over the roll bases and top with shredded cheddar cheese.
05 -
Place the top halves of the rolls over the assembled fillings.
06 -
Stir together melted butter and garlic powder in a small bowl.
07 -
Generously brush the butter mixture over the tops of the rolls. Cover the pan with aluminum foil and bake for 15 minutes, until the cheese is melted and the sliders are heated through.
08 -
Remove foil and serve the sliders warm.
# Extra Tips:
01 -
For convenience, rotisserie chicken or leftover cooked chicken may be used.
02 -
Ensure bacon is crispy before mixing to maintain texture.
03 -
Other cheeses such as mozzarella, Colby-Jack, or Swiss can be substituted for cheddar.
04 -
Sliders can be assembled in advance; cover and refrigerate until baking.
05 -
Store leftovers in an airtight container in the refrigerator for up to two days; reheat in the oven to prevent sogginess.