– 1 8-Ounce Package Cream Cheese – 1/2 Cup Chicken Broth – 2 Tablespoons Ranch Seasoning, plus 1 Teaspoon – 1 Teaspoon Onion Powder – 1 Teaspoon Black Pepper – 2 1/2 Cups Shredded Chicken Breast – 1 Cup Shredded Cheddar Cheese – 1 12-Count Pack Hawaiian Rolls – 4-6 Slices Cheddar Cheese – 12 Slices Bacon, cooked crisp – 4 Tablespoons Butter, melted – 1 Tablespoon Fresh Parsley, finely chopped
Preheat oven to 350°F. In a saucepan, combine cream cheese, broth, ranch seasoning, onion powder, and pepper. Cook on medium until smooth.
Add shredded chicken and cheddar, mix well. Halve Hawaiian rolls and place the bottom half in a 9x13 dish.
Spread chicken mixture over rolls. Layer bacon slices over the chicken mixture.
Add cheddar layer, top with remaining rolls. Brush with melted butter mixed with ranch seasoning and parsley.
Cover with foil, bake 20-25 minutes. Uncover, bake 5-10 minutes until golden. Rest 5 minutes, then cut and serve.