Ingredients


12 Hawaiian Rolls
12 oz Shredded Chicken
1 cup Ranch Dressing plus more for spreading on the rolls
12 oz Bacon
9 slices Sharp Cheddar Cheese Or Colby Jack
Grated Parmesan Cheese optional
Chives optional

Instructions


Make your bacon bits. Cut raw bacon into 1/2" pieces and cook them on a stove top stirring frequently. Cook until crispy and then drain on a paper towel lined plate or bowl. I think this works better than cooking the bacon in full slices and then breaking it up later.
Preheat the oven to 325F
In a bowl combine the shredded chicken, 3/4 of the cooked bacon bits, and a little less than 1/2 cup of ranch dressing. Mix this up and as long as the mixture is moist, do not add any more dressing. If the mixture looks dry, add a little bit more dressing and mix again.
Cut the rolls in half so that you have one sheet of bottom rolls and one sheet of top rolls
Using a pastry brush or a spoon, add a thin layer of ranch dressing to the inside of the bottom rolls.
Then, cut your 9 slices of cheese into 4s, making 36 mini squares of cheese. Place one square of cheese on top of the ranch dressing of each roll.
Add your chicken mixture evenly on top, followed by two squares of cheese piled on each roll, and the remaining bacon bits.
Place the top half of the rolls, and add a light layer of ranch dressing on top, followed by a sprinkle of parmesan cheese all over the ranch dressing.
Cover with aluminum Foil, bake for 20 minutes, remove foil, and bake for an additional 7-10 minutes.
Top with fresh diced chives and enjoy