Best Chicken Stuffed Rolls Recipe - Golden, Savory & Easy to Make

 

Today's recipe for Chicken Stuffed Rolls makes for a cozy family-friendly meal. Made with tender chicken, savory seasonings, rich cheeses and golden crisp rolls, quickly baked to melt-in-your-mouth perfection.

Easy to prepare and irresistibly delicious they are perfect for weeknight dinners, potlucks, holiday gatherings or game nights. With the crisp buttery roll and flavorful filling, this recipe is a real family-pleaser.  Comfort food sandwiches at their very best!

 

 

I think this filling would also make a great grilled sandwich. I would brush the outsides of the bread with a bit more Caesar salad dressing prior to grilling in that case and use a nice thick whole wheat bread, grilling them in a hot skillet until tasty toasty and just right! 

 

A little bit messy to eat, but all good sandwiches, especially hot ones, can be a tad bit messy to eat.  It only adds to their tastiness!  

Make sure you pass the napkins!

 

INGREDIENTS NEEDED

TO MAKE

CHICKEN STUFFED ROLLS

There is nothing overly complicated about these ingredients. Simple ingredients put together in a most delicious way and a really great way to use up leftover cooked chicken, or turkey for that matter!

• 4 large crusty rolls
• 2 large single boneless, skinless chicken breasts, poached and shredded (Or the equivalent of leftover roasted chicken breast meat, shredded)
• a generous cup (120g) four cheese blend
• 2 spring onions, trimmed and finely sliced
• a generous grinding of black pepper
• pinch of salt
• 1 cup (220g) ranch or Caesar dressing

 

I used a good crusty cheese roll. You can use any crusty roll that you can find at your shops and that you enjoy.  A Kaiser is good, as is a French roll.  Cheese Rolls.  Hoagie Rolls.  You could even use large Croissants.  I do not recommend using flimsy hot dog or burger rolls. 

You should have a generous two cups of chicken (or turkey) meat shredded. I recommend the white meat for this recipe.  I wrote an excellent article here on how to poach chicken breasts in the microwave. It is the method I used when I worked at the Manor.

 

I like to grate and make my own four cheese blend. On this occasion I used white cheddar, mozzarella, Parmesan and gouda cheeses.  In equal amounts. So, 1/4 cup of each.

Spring onions are what is called scallions in North America, or green onions. Use only the light green and white parts. Wash them really well and trim prior to slicing them up.

Today I used a good quality Caesar Dressing. Nice and creamy with a lovely hint of garlic flavor.  A good quality ranch dressing also works very nicely. Make sure your dressing is a thick and creamy one, not a vinaigrette dressing.

 

HOW TO MAKE

CHICKEN STUFFED ROLLS

 

These really go together very quickly and easily.  They don't take too long to bake either.

1. Preheat the oven to 190*C/375*F/ gas mark 5. (This is a regular oven not a fan oven. For a fan oven decrease the temperature by 15 to 20 degrees.) Have ready a baking dish with sides large enough to hold all of your rolls in a single layer. (You can use a baking dish or a baking sheet, just so long as it is large enough to hold all of your sandwiches in a single layer with some space around them to help the air and heat of the oven circulate.)
2. Mix together the chicken, cheese, spring onions, seasoning and salad dressing to combine well. (Do this in a bowl large enough to hold everything comfortably and which will give you ample room to mix everything together.)
3. Slice your rolls in half through the middle horizontally. (I use a serrated knife to do this. It gives the nicest cut.)
4. Spread a portion of the chicken filling onto the bottom of each roll, dividing it equally. (This will be a generous amount of filling, and that's okay. I feel all sandwiches should be generously filled. I hate a skimpy filling.)
5. Top with the tops of the rolls. Place the filled rolls into the baking dish. (Make sure you leave some space in between each.)
6. Cover the baking dish tightly with some aluminum foil. (Use enough foil so that the foil doesn't touch the tops of the sandwiches but leaves a pocket of air above. If your foil is really thin and flimsy, use a double layer.)
7. Bake for 10 to 15 minutes until the cheese has melted and they are heated through.
8. Let stand for about 10 minutes prior to serving.

 

 

WHAT TO SERVE

WITH 

CHICKEN STUFFED ROLLS

I chose to serve mine with some crisp raw vegetable sticks, crudites.  You could serve these with some potato chips on the side if you wished. For a heartier meal you could serve these along with a bowl of your favorite soup, or with some oven chips and a salad.

 

HINTS AND TIPS FOR SUCCESS

• Read through the recipe several times before you begin to help familiarize yourself with any ingredients or equipment needed.
• Gather together all of your ingredients before you begin. That way nothing gets left out by accident.
• Use only the freshest of ingredients. You can use leftover cooked chicken if you wish. Use fresh rolls. I would not use any roll that is more than 2 days old.
• Make these rolls and bake them no more than half an hour prior to when you want to serve them.
• Grate your own cheeses if possible. They do add things to pre-grated cheeses to help keep them from sticking together and free-flowing. This can affect the texture of the finished product.

 

FREQUENTLY ASKED QUESTIONS

CAN THESE BE MADE AHEAD OF TIME?

You can certainly make the filling ahead of time and keep it refrigerated in a covered container. I do not recommend filling the sandwiches too far ahead of time, however.

CAN I USE CANNED CHICKEN?

By all means. You can absolutely use a can of chicken. One can should be plenty. Make sure it is well drained and flake it before adding it to the other ingredients. You don't want it to be too wet, or it will make for a runny filling.

WHAT KIND OF ROLL SHOULD I USE?

I recommend any medium sized crusty roll. A Kaiser roll or a crusty French Roll would work well, as would a Hoagie roll. I used Cheese Rolls.  You don't want a flimsy roll. You want one which will hold up to that delicious filling.

MUST I USE A FOUR CHEESE BLEND?

Not at all. I actually used a mix of four different cheeses that I had in the refrigerator that I mixed together.  Strong Cheddar. Mozzarella. Parmesan. Gouda.  Personally, I prefer grating my own cheese rather than use pre-grated, but you do whatever is convenient for and what you like to do.

HOW DO I STORE ANY LEFTOVERS?

I recommend you make only as many sandwiches as you are going to be able to use fresh. Any leftover filling can be stored in a covered container for up to three days.

 

A FEW OTHER HOT SANDWICHES

FOR YOU TO ENJOY

I love a hot sandwich. I have never met one I did not like. Here are a few other options which really make my tastebuds tingle!

AIR FRIER FRENCH BREAD PIZZA - These French bread pizzas go together quickly and easily and are cooked simply in the air fryer. No air fryer, no problem!  Cook them in a hot oven! To me, great pizza of any kind is down to the sauce, and I include a fabulous recipe for my own homemade pizza sauce. Layered onto slices of French bread which have been spread with garlic butter, and topped with plenty of cheese and pepperoni, they are then cooked to crispy edged perfection in the air fryer.  These always go down a real treat!

CROISSANT REUBEN SANDWICH - There is nothing I enjoy more than a Reuben Sandwich and this juicy homemade Reuben Sandwich recipe, using flaky and buttery croissants is a real winner! Crispy flaky buttery croissants, filled with tangy crisp sauerkraut and a homemade slightly spicy dressing, hot juicy meat and oodles of melted cheese.  This is everything a good Reuben Sandwich should be. Prepare to fall in love with this fantastic hot sandwich!  Yum! Yum!

  

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Yield: 4 sandwiches

Author: Marie Rayner

Chicken Stuffed Rolls

Prep time: 5 MinCook time: 15 MinTotal time: 20 Min

These are delicious! Serve hot with some potato chips or vegetable sticks for a really tasty lunch or with something more substantial, like a bowl of soup, for a main meal.

Ingredients

• 4 large crusty rolls
• 2 large single boneless, skinless chicken breasts, poached and shredded (Or the equivalent of leftover roasted chicken breast meat, shredded)
• a generous cup (120g) four cheese blend
• 2 spring onions, trimmed and finely sliced
• a generous grinding of black pepper
• pinch of salt
• 1 cup (220g) ranch or Caesar dressing

Instructions

1. Preheat the oven to 190*C/375*F/ gas mark 5. Have ready a baking dish with sides large enough to hold all of your rolls in a single layer.
2. Mix together the chicken, cheese, spring onions, seasoning and salad dressing to combine well.
3. Slice your rolls in half through the middle horizontally.
4. Spread a portion of the chicken filling onto the bottom of each roll, dividing it equally.
5. Top with the tops of the rolls. Place the filled rolls into the baking dish.
6. Cover the baking dish tightly with some aluminum foil.
7. Bake for 10 to 15 minutes until the cheese has melted and they are heated through.
8. Let stand for about 10 minutes prior to serving.

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