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.