Crack Chicken Bake

Your family is sure to be addicted to this chicken bake! With bacon, cheese and ranch it truly has it all!

Prep: 15 min | Bake: 35 to 45 min | Yield: 6 servings

Ingredients

12 Rhodes White Dinner Rolls (or 1 loaf Rhodes White Bread, cut into 12 pieces), dough thawed to room temperature
8 ounces cream cheese
2 cups grilled chicken (I use deli chicken)
8 slices bacon, cooked and chopped
3 green onions, chopped
1 Ranch seasoning packet*
1 cup Cheddar cheese, shredded

Instructions

Spray a 9 x 13-inch pan with nonstick spray. Arrange the rolls in the pan in rows of 3 x 4. Press the rolls down into the pan so they are touching.
Combine chicken, cream cheese, bacon, green onion, and ranch seasoning. Pour mixture and evenly distribute over the rolls. Top with shredded cheddar cheese. Cover with sprayed plastic wrap and let rise for 30 minutes.
Remove plastic wrap and bake at 350 degrees F for 35 to 45 minutes or until the cheddar on top is lightly browned. Remove from oven and serve warm.

Notes

* 1/2 packet may be used, if desired.

For Freezer Meal

Prepare the Crack Chicken Bake finishing at step 2. Place the entire meal, covered in plastic wrap into the freezer.

When you’re ready to serve, preheat the oven to 350 degrees F and let the meal rest on the counter while preheating. Bake for 50 minutes to one hour, until the cheese is browned on top and dough is baked through.

Recipe and photo used with permission from: Rhodes Bake-N-Serv