Description
This Chicken Sandwich recipe features a creamy, flavorful chicken mixture combined with crispy bacon, cheddar cheese, and a blend of spices served on sweet Hawaiian rolls. The sandwich layers tender shredded chicken, cream cheese, ranch seasoning, and fresh green onions, creating a perfect balance of creamy, cheesy, and savory flavors with a delightful crunch from the bacon. Ideal for casual meals and gatherings, these sliders are packed full of hearty, comforting ingredients.
Ingredients
Chicken Mixture
- 2½ cups cooked, shredded chicken breast (boneless and skinless)
- 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
- 12 ounces cooked crumbled bacon
- 2½ cups mild shredded cheddar cheese, divided (1 cup and 1½ cups)
Buns and Topping
- 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
Additional Ingredients for Chicken Broth Mixture (optional, for serving or side)
- 2½ cups chicken broth
- 1 (15.25-ounce) can southwest corn with poblano and red peppers, do not drain
- 1 (10-ounce) can mild Rotel diced tomatoes and green chilies, do not drain
- 1 (1-ounce) packet ranch seasoning mix
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 teaspoon kosher salt
- 1 teaspoon cracked black pepper
Additional Chicken and Bacon Ingredients
- 3 medium-sized boneless skinless chicken breasts
- 1 (15.25-ounce) can black beans, drained and rinsed
- 1¼ cups cooked and crumbled smoked bacon
- 1 (8-ounce) package cream cheese, cubed
- 2 cups fresh shredded Colby and Monterey Jack cheese
- 1½ tablespoons chopped fresh cilantro (optional garnish)
Instructions
- Prepare the Chicken: Cook the 3 boneless skinless chicken breasts thoroughly by boiling or baking until the internal temperature reaches 165°F (74°C). Shred the chicken using two forks or a mixer.
- Mix the Cream Cheese Base: In a large bowl, combine the softened 16 ounces cream cheese, 1 ounce dry ranch dressing mix, 2 teaspoons onion powder, and 1 teaspoon cracked black pepper. Mix until smooth and creamy.
- Add Chicken and Flavors: Fold in the shredded chicken, ⅓ cup thinly sliced green onions, 12 ounces cooked crumbled bacon, and 2½ cups mild shredded cheddar cheese (reserve 1 cup to mix in, and 1½ cups for topping). Mix all ingredients thoroughly.
- Assemble the Sandwiches: Slice the Hawaiian rolls in half horizontally. Spread the chicken mixture evenly over the bottom halves of the rolls. Top with the reserved 1½ cups shredded cheddar cheese and place the tops of the rolls back on.
- Prepare the Butter Topping: Combine the 6 tablespoons melted salted sweet cream butter with 2 tablespoons grated parmesan cheese and 2 teaspoons finely chopped fresh chives. Brush this mixture generously over the tops of the assembled sandwiches.
- Bake the Sandwiches: Preheat the oven to 350°F (175°C). Place the assembled sandwiches on a baking sheet and bake for 15-20 minutes or until the cheese is melted and the tops are golden brown.
- Optional: Prepare the Chicken Broth Mixture: In a pot, combine 2½ cups chicken broth, 1 can southwest corn with poblano and red peppers (do not drain), 1 can mild Rotel diced tomatoes and green chilies (do not drain), 1 packet ranch seasoning mix, 1 tablespoon onion powder, 1 tablespoon chili powder, 1 teaspoon kosher salt, and 1 teaspoon cracked black pepper. Simmer to blend flavors and serve as a side or topping option.
- Optional: Additional Chicken Bacon Bake: In a baking dish, combine the shredded chicken breast, 1¼ cups cooked and crumbled smoked bacon, 1 package cubed cream cheese, 2 cups shredded Colby and Monterey Jack cheese, drained black beans, and mix well. Bake until bubbly and golden for another hearty side or dip option. Garnish with chopped fresh cilantro if desired.
- Serve: Remove the sandwiches from the oven and let cool slightly before serving. Serve warm for best flavor.
Notes
- For extra flavor, use smoked bacon instead of regular bacon.
- Do not overbake the sandwiches to prevent dryness.
- These sandwiches can be made ahead and reheated in the oven.
- The chicken broth mixture adds a spicy, savory side or topping that complements the sandwiches well.
- Fresh cilantro garnish adds a bright, fresh contrast to the rich cheese and bacon.
- Use Hawaiian rolls for a sweet and soft balance to the savory filling.
