Posted a similar version of this previously, because I make it different ways; there isn't really just one way to make it. I found these unused photos in my files from last Fall and decided to post it because it shows another way to make these from the previous post. In the last one, the cheese was mixed into the chicken/mayo mixture. This time I just sprinkled it over top. Last time I mixed everything and put the ranch dressing on top.
This is a really good recipe if you want to use your freeze-dried chicken from food storage. Just reconstitute the chicken in water or chicken broth and continue with the recipe as written. Play with the recipe as you want - I just wanted to put it here as a reminder of something yummy to make when I'm browsing my site and getting ideas for dinner that week; and also for my adult kids of course. This is a keeper!
Cooked, diced chicken breasts - 2 or 3 depending on the size of yours
1 fresh tomato
1/2 c mayonnaise
1/2 c ranch dressing of choice
Cooked, crumbled bacon
Cheddar Cheese, shredded
Hamburger Buns (regular, keto, low carb, whatever your family uses)
Butter
To
the cubed chicken breasts add the 1/2 c mayonnaise, 1/2 c ranch dressing of cohice, fresh tomato diced,
and about 1/3 c crumbled cooked bacon pieces. Mix. If it's too dry add a little more mayo. Adjust the amount of tomato and bacon to what you like.
Use some butter to heavily butter a baking pan. Place
the bottom bun in the buttered pan. Top with scoops of the chicken
mixture. Cover the sandwiches with cheddar and bake just until the cheese is melted, remove, top
with the bun, brush the tops with some of the butter and pop it back into the oven and bake about
10 minutes until heated through.
Extra
chicken filling mixture is a perfect casserole, just tuck in along side
the sandwiches to bake or just make more sandwiches with it. The
size of the pan you use depends on how many sliders you are making. Make more sandwiches, use the filling as a casserole or shred a bit and use as a dip for crackers.
