Yesterday I showed you how I made bbq chicken with pineapple sliders, today it's this creamy chicken ranch version that is equally good
In a saucepan, mix together 8 oz. cream cheese, 1/4 cup chicken broth and 1 packet (1oz) of ranch seasoning (I use the kind that makes dip) until the cream cheese is melted. Stir in 1/2 cup shredded cheddar/jack blend cheese and 2 cups shredded chicken.
Cut a package of 12 Hawaiian rolls (I did not use the sweet rolls) in half so you have a slab of tops and a slab of bottoms. Put the bottoms in a baking dish big enough to hold them all (spray with non-stick cooking spray first), spread the chicken filling on the bottoms, sprinkle with another 1/2 cup shredded cheese, replace the tops.
Melt 3 T. butter, add about 1/2 t. garlic powder and 1 T. parmesan cheese and pour overtop of the rolls. Sprinkle with poppy seeds if desired. Cover and bake at 350' for 10 minutes, uncover and bake a few minutes more until the cheese is melted and rolls are golden brown.
Yep, I forgot to take a picture after they baked with the buttery topping - I was in too big of a hurry to feed everyone!
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12.28.15: storing Christmas lights
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