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+ servings


Prep Time40 mins
Cook Time25 mins
Total Time1 hr 5 mins
Servings: 14


  • 14 pre-made frozen rolls thawed*
  • 1 8- oz block cream cheese
  • 1 1- oz envelope Ranch dressing mix
  • 2 cups shredded chicken
  • 1/4 cup milk
  • 3 slices cooked & diced bacon
  • 1 1/4 cup Cache Valley shredded Colby & Monterey Jack cheese
  • 1 1/4 cup Cache Valley shredded Mozzarella cheese


  • Arrange rolls around the outside of a greased warm 10" skillet. Place a bowl in the middle as a way to hold the rolls in place, if desired. Cover and set in a warm place to rise for 30 minutes. Preheat oven to 350 degrees F.
  • Chop shredded chicken and toss with 1/4 cup milk. Combine the cream cheese and Ranch dressing mix and mix well. Add in chicken, bacon and 1 cup of each of the cheeses. Stir to combine; mixture will be thick.
  • After the rolls have risen, transfer the chicken mixture to the center of the skillet and smooth into a round shape in the middle of the skillet, pressing dip to the edges of the rolls. Sprinkle remaining 1/4 cup of each cheese on top.
  • Bake for 25 minutes, until rolls are golden brown. Serve immediately, I like to serve mine with cocktail forks nearby for guests to serve some of the cheesy chicken dip onto the hot rolls with.
  • *To thaw rolls quickly, place on a plate sprayed with non-stick spray and microwave on defrost for 1 minute. If you're not sure how to use your defrost option, you can microwave for 15 seconds, turn each roll over, then microwave another 15 seconds and proceed with the recipe.