Description
Creamy crack chicken layered with bacon and melted cheese on buttery Hawaiian rolls, baked until golden and perfect for sharing.
Ingredients
- 16 ounces cream cheese, softened
- 1 ounce dry ranch dressing mix
- 2 teaspoons onion powder
- 1 teaspoon freshly cracked black pepper
- ⅓ cup green onions, thinly sliced
- 2½ cups cooked chicken breast, shredded (boneless, skinless)
- 12 ounces bacon, cooked and crumbled
- 2½ cups mild cheddar cheese, shredded (divided)
- 12 sweet Hawaiian rolls, sliced horizontally
- 6 tablespoons salted butter, melted
- 2 tablespoons grated Parmesan cheese
- 2 teaspoons fresh chives, finely chopped
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, mix softened cream cheese, ranch dressing mix, onion powder, black pepper, and green onions until smooth.
- Fold in shredded chicken, crumbled bacon, and 1 cup shredded cheddar cheese.
- Place the bottom halves of the Hawaiian rolls into the prepared dish.
- Spread the crack chicken mixture evenly over the rolls.
- Sprinkle the remaining 1½ cups cheddar cheese on top.
- Place the top halves of the rolls over the filling.
- Combine melted butter, Parmesan cheese, and chopped chives; brush over the rolls.
- Cover loosely with foil and bake for 20 minutes.
- Remove foil and bake another 10–15 minutes until golden and melted.
- Cool slightly, slice, and serve.
Notes
- Use rotisserie chicken for faster preparation.
- For added texture, toast the roll bottoms briefly before assembling.
- Add diced jalapeños for a mild kick without overpowering the flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes