Crack Chicken Sandwiches (Print Version)
Cheesy shredded chicken with bacon, ranch seasoning and melted cheddar, baked until bubbly and served on soft buns.
# What You Need:
→ Chicken & Dairy
01 - 3 cups cooked chicken breast, shredded
02 - 8 ounces cream cheese, softened
03 - 1 cup shredded cheddar cheese
→ Sauce & Seasoning
04 - 1 packet ranch seasoning mix (1 ounce)
05 - 1/4 cup milk
→ Bacon
06 - 6 slices bacon, cooked and crumbled
→ Sandwich Assembly
07 - 6 sandwich buns
08 - Sliced pickles, optional
09 - Lettuce leaves, optional
10 - Tomato slices, optional
# How-To:
01 - Preheat the oven to 350°F.
02 - In a large mixing bowl, combine shredded chicken, softened cream cheese, cheddar cheese, ranch seasoning, and milk until thoroughly blended.
03 - Fold half of the crumbled bacon into the chicken mixture.
04 - Transfer the mixture to a baking dish and bake uncovered for 20 to 25 minutes, until hot and bubbling.
05 - Stir the hot chicken mixture, then distribute evenly onto the bottom halves of the sandwich buns.
06 - Top with remaining bacon, and add pickles, lettuce, or tomato as desired. Cap with the top bun and serve warm.
# Expert Advice:
01 -
- You’ll discover how irresistibly simple it is to pull together this crowd-pleasing comfort food.
- Cheesy, savory bites and the surprise pop of ranch quickly make these sandwiches the ones everyone requests again.
02 -
- I once skipped softening the cream cheese and ended up chasing stubborn lumps for ages—always let it warm up first.
- Swapping in rotisserie chicken after a busy day made this even quicker, and I never looked back.
03 -
- Always taste your ranch seasoning before using a new brand; some are saltier than others.
- Warming the buns in the oven for a few minutes before serving keeps them irresistibly soft and ready for heaping spoonfuls of chicken.