Crack Chicken Sandwiches (Print Version)
Creamy shredded chicken, cheddar, ranch and bacon piled on buns for an easy, crowd-pleasing sandwich.
# 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 (1 ounce) ranch seasoning mix
05 - 1/4 cup milk
→ Bacon
06 - 6 slices bacon, cooked and crumbled
→ Sandwich Assembly
07 - 6 sandwich buns
08 - Optional: sliced pickles
09 - Optional: lettuce
10 - Optional: sliced tomato
# How to Prepare:
01 - Preheat the oven to 350°F.
02 - In a large mixing bowl, thoroughly combine shredded chicken, cream cheese, shredded cheddar, ranch seasoning mix, and milk until mixture is smooth and even.
03 - Fold half of the crumbled bacon into the chicken mixture.
04 - Transfer the mixture to a baking dish. Bake uncovered for 20 to 25 minutes, until the filling is heated through and bubbly.
05 - Stir mixture, then heap generous portions onto the bottom halves of each sandwich bun.
06 - Top with remaining bacon and add pickles, lettuce, or tomato as desired. Cap with the top bun and serve warm.
# Expert Advice:
01 -
- The mix of gooey cheese and crunchy bacon is the secret you’ll want to share, but only with your favorite people.
- It’s rescued many lazy Sundays when you want a meal to deliver comfort but demand little effort.
02 -
- One time I tried using cold cream cheese, and stubborn lumps turned up everywhere—always let it soften first.
- Mixing the bacon in before baking loses its crunch, so save some for that final sprinkle—it really makes a difference.
03 -
- Use a hand mixer for ultra smooth filling and faster mixing if you’re in a rush.
- Brushing the buns with melted butter before toasting takes the end result over the top, in the best way.