Ingredients
Method
- In a skillet over medium heat, combine shredded chicken, ranch dressing, and cream cheese. Stir until creamy and well combined.
- Mix in the crumbled bacon and shredded cheddar cheese. Cook for another 2-3 minutes until the cheese melts into the mixture.
- In a separate pan, melt butter and stir in garlic powder. Toast the sandwich buns in the pan until golden brown.
- Spoon the creamy chicken and bacon mixture onto the toasted buns. Sprinkle with black pepper for extra flavor.
Notes
- Make-Ahead: Cook the filling and store it in the fridge for up to 2 days.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm in a skillet over low heat, adding a splash of milk if needed.