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.
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
- 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.)
- 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.)
- Slice your rolls in half through the middle horizontally. (I use a serrated knife to do this. It gives the nicest cut.)
- 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.)
- Top with the tops of the rolls. Place the filled rolls into the baking dish. (Make sure you leave some space in between each.)
- 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.)
- Bake for 10 to 15 minutes until the cheese has melted and they are heated through.
- 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
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
- 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.
- Mix together the chicken, cheese, spring onions, seasoning and salad dressing to combine well.
- Slice your rolls in half through the middle horizontally.
- Spread a portion of the chicken filling onto the bottom of each roll, dividing it equally.
- Top with the tops of the rolls. Place the filled rolls into the baking dish.
- Cover the baking dish tightly with some aluminum foil.
- Bake for 10 to 15 minutes until the cheese has melted and they are heated through.
- Let stand for about 10 minutes prior to serving.
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This breakfast Bacon & Egg McMuffin Casserole is the ultimate make ahead morning dish. Inspired by the classic fast-food favorite, it layers buttery bits of English Muffin with crispy bacon, fresh eggs and melted cheese into one easy bake.
Perfect for brunch, holidays or busy weekdays, this simple casserole delivers all of the flavors of a bacon & egg McMuffin in a cozy, family-friendly format.
I have always loved McDonald's Egg McMuffins. I would rather have one of those than a burger. There is something about those soft muffins with the egg, cheese and bacon which really pleases me to no end. I don't know what brand of English Muffins they use, but they are always nice and soft.
In all truth I am more than likely to make this for supper than for breakfast. I am not a person who eats huge at breakfast time. I am a breakfast grazer. Breakfast for supper however, count me in!
This is one of my favorite breakfast casseroles. It goes together quickly and easily and is delicious when it's done. It makes a fabulous breakfast or supper. Trust me on this one!
I like it drizzled with real maple syrup. Also, as there is just me in this house, I cut the leftovers into single sized servings and freeze them so that I can enjoy this whenever I feel the urge to indulge.
INGREDIENTS NEEDED
TO MAKE BACON & EGG McMUFFIN CASSEROLE
There is nothing too complicated about this dish. Simple to make and delicious to eat.
- 6 large eggs
- 2 cups (480ml) whole milk
- 1 tsp salt
- 1/4 tsp black pepper
- 1 pound bacon
- 8 ounces (240g) strong cheddar cheese
- 6 large English Muffins
- softened butter
You could use lower fat milk if you wish, but I like the richness that whole milk adds.
Don't be tempted to use already cooked bacon crumbles in this. They will end up being way over-cooked in the finished casserole. You could, however, use the partially cooked bacon that you can buy.
Use a good, well-flavored cheddar. I prefer white cheddar, but if all you can get is the orange dyed cheddar then that will also work.
We can buy large sized (thick) English muffins at the grocery store and at the farmer's market. I think the ones they sell in the grocery store are called Mrs. Dunster. If your muffins are a bit on the smaller side of size, you may need to use one or two more.
HOW TO MAKE
BACON & EGG McMUFFIN CASSEROLE
This is a really easy breakfast casserole to put together. I just love it, but then I love the Golden Arches breakfast muffins.
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9-inch square casserole dish. (Don't skip this step. I like to use real butter rather than a spray.) (My dish was actually more 7 inches by 11 inches in size.)
- Cook the bacon in the pre-heated oven until 3/4 cooked. You want it to still be a bit flimsy as you are going to be cooking it some more in the casserole dish. (This can easily be done in the oven. You can find out how to do that here.)
- Cut the cheese into chunks and then blitz in a food processor until crumbly. (Alternately you can just grate it, but I like the crumbles better.)
- Cut a thin sliver from the tops and the bottoms of each muffin. Place these bits overlapping in the bottom of the casserole dish. (I place them in cut sides up.)
- Butter the remainder of the muffins and cut them into 1-inch cubes. Place them onto a baking tray and bake in the oven for about 10 minutes, until crispy. (You are kind of making croutons here.)
- Put them into the casserole dish. (Scatter them over top of the cut slices you have already put into the baking dish.)
- Beat the eggs and milk together with the salt and pepper to combine. Pour this over top of the muffin cubes. (Try to get it poured over as evenly as possible.)
- Chop the bacon and sprinkle it on top of the casserole dish and scatter on the crumbled cheese. I like to push down the muffin pieces a bit so that they absorb more of the egg/milk mixture and so that some of the cheese and bacon go down into any spaces.
- Bake uncovered in the heated oven for 35 to 40 minutes, until golden brown and set. Let stand for 10 minutes before cutting into squares to serve.
I like to enjoy mine with maple syrup drizzled over top, but I do know people who like ketchup or brown sauce. (Steak sauce in North America. HP sauce.)
HINTS AND TIPS FOR A BETTER BAKE
- Use fresh eggs.
- Use stale muffins or muffins that are at least a couple of days old so that they absorb the egg custard better.
- Don't over-crisp the bacon before using as it will continue to cook and crisp up in the oven during the bake time.
- Use a well flavored cheese. I like extra strong cheddar.
- Grate or crumble the cheese yourself. Manufacturers add things to pre-grated cheese to keep it from sticking together and keep it flowing. Typically, this will be cellulose, which is a type of wood fiber. Humans cannot digest cellulose. I don't want to be eating that, do you?
FREQUENTLY ASKED QUESTIONS
HOW FAR AHEAD CAN I MAKE THIS?
You could put everything together the night before, refrigerate it unbaked, and then bake it first thing in the morning. I don't recommend putting it together any sooner than that.
CAN I USE SAUSAGE INSTEAD OF BACON?
Absolutely. Just use bulk sausage, about a pound. Crumble it into a frying pan and brown it first, then sprinkle the browned sausage over the top as you would the bacon. You can even use a mix of the two, half bacon, half sausage.
WHAT CAN I SERVE WITH THIS?
I would serve a fruit cup and or some fruit juice and your favorite hot beverage. Pass condiments such as maple syrup, tomato ketchup or brown sauce for people to add their own finishing touches.
CAN THIS BE FROZEN?
You can freeze it unbaked if you wish. Simply put the casserole together (use a disposable dish if you wish) then cover tightly with a layer of cling film and then a layer of aluminum foil. Label, date and pop into the freezer. To serve, thaw in the refrigerator overnight and then proceed to bake as per the recipe in the morning. You can also freeze leftover baked portions of this casserole in the same way. (I cut into individual portions and wrap and freeze.) In any case it will keep for up to three months in the freezer.
HOW TO STORE THE LEFTOVERS?
Bring them to room temperature and then cover with some plastic cling film. Place into the refrigerator. use within three days. Reheat gently in the oven until heated through prior to eating.
A FEW OTHER
BREAKFAST BAKES FOR YOU TO ENJOY
Here are a few other breakfast/brunch options that you might also enjoy for those special occasions when you are wanting a bit more than a piece of toast or a bowl of cereal.
LEMON FILLED BREAKFAST BUNS - Quick and very easy to make, using Hawaiian buns, these are destined to become a family favorite of yours! I guarantee! If you like lemon and lemon curd, you are going to LOVE these!
FRENCH TOAST CRUMBLE - This is delicious. You can easily put it together either the night before you want to use it, or early on the day if you are serving it for brunch. With an almost bread-pudding-like base and a crumble topping. It smells heavenly when it is baking. Serve hot cut into wedges with fruit, sausage, bacon and syrup.
Pin this recipe to your Breakfast or Holiday recipe boards on Pinterest and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: 6 servings
Bacon & Egg McMuffin Casserole
Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour
This is like having your favorite fast food breakfast sandwich in the comfort of your own home. This is a delicious casserole and is sure to please the whole family! You can have it for breakfast, but in all honesty, we enjoy it for supper. You can serve it with ketchup if you like or syrup. I am partial to Maple syrup on this.
Ingredients
- 6 large eggs
- 2 cups (480ml) whole milk
- 1 tsp salt
- 1/4 tsp black pepper
- 1 pound bacon
- 8 ounces (240g) strong cheddar cheese
- 6 large English Muffins
- softened butter
To serve: (all optional)
- Maple Syrup
- Tomato Ketchup
- Brown Sauce
Instructions
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 inch square casserole dish.
- Cook the bacon in the pre-heated oven until 3/4 cooked. You want it to still be a bit flimsy as you are going to be cooking it some more in the casserole dish.
- Cut the cheese into chunks and then blitz in a food processor until crumbly. (Alternately you can just grate it, but I like the crumbles better.)
- Cut a thin sliver from the tops and the bottoms of each muffin. Place these bits overlapping in the bottom of the casserole dish.
- Butter the remainder of the muffins and cut them into 1-inch cubes. Place them onto a baking tray and bake in the oven for about 10 minutes, until crispy.
- Put them into the casserole dish.
- Beat the eggs and milk together with the salt and pepper to combine. Pour this over top of the muffin cubes.
- Chop the bacon and sprinkle it on top of the casserole dish and scatter on the crumbled cheese. I like to push down the muffin pieces a bit so that they absorb more of the egg/milk mixture and so that some of the cheese and bacon go down into any spaces.
- Bake uncovered in the heated oven for 35 to 40 minutes, until golden brown and set. Let stand for 10 minutes before cutting into squares to serve.
All rights reserved The English Kitchen
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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