Ingredients:

  • 3 cups (450g) shredded rotisserie chicken
  • 8 oz (225g) cream cheese, softened
  • 1 oz (28g) dry ranch seasoning mix
  • 1/2 cup (120ml) sour cream
  • 1 cup (115g) sharp cheddar cheese, shredded
  • 1/2 cup (60g) crispy bacon bits
  • 1/4 cup (15g) fresh chives, minced
  • 1 pack (12 count) sweet Hawaiian rolls
  • 6 slices (150g) provolone cheese
  • 4 tbsp (56g) unsalted butter, melted
  • 1 tsp (5g) garlic powder
  • 1 tsp (5g) dried parsley
  • 1/2 tsp (2.5g) dry ranch seasoning

Instructions:

  1. In a large mixing bowl, whisk the softened cream cheese, 1 oz of ranch seasoning, and sour cream until the texture is velvety and smooth. Fold in the shredded chicken, crispy bacon bits, and shredded cheddar cheese until the protein is fully coated.
  2. Use a serrated knife to slice the entire block of Hawaiian rolls in half horizontally. Place the bottom half into a 9x13 inch baking dish.
  3. Layer the 6 slices of Provolone cheese across the bottom bread half to create a moisture barrier. Spread the prepared chicken mixture evenly over the cheese slices.
  4. Place the top half of the rolls onto the chicken mixture.
  5. In a small bowl, whisk the melted butter with garlic powder, dried parsley, and the remaining 1/2 teaspoon of ranch seasoning. Use a pastry brush to apply the glaze evenly over the tops of the rolls.
  6. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until the cheese is melted and the tops are golden brown. If the tops brown too quickly, cover loosely with aluminum foil.