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Cheesy Chicken Melts

Welcome to the first of a series of recipes which take advantage of our Poached Shredded Chicken Master recipe.  It’s designed to create maximum results with minimal efforts.

This one’s for all the hard working moms (and dads) who spend 8 hours working (at the office or at home) only to drag themselves into the kitchen at the end of a long, tough day to pull together a delicious meal for their family because they know family dinner is key to family unity and strength.  This one’s designed to make your life easier and your table livelier.

Emily and Serena – this one’s for you !

Even better – use my Make Ahead Shredded Chicken and you’ll have dinner on the table within 30 minutes.  They freeze great too!

Here’s how:  Just split the buns in half and place them in a baking dish like this.

Then combine 3 cups chicken (Use the Shredded Chicken from my Shredded Chicken Master Recipe), 3/4 cup sour cream, 1/4 teaspoon garlic powder, 1/2 teaspoon salt, ¼ cup chopped picked jalapeño pepper slices and crumbled bacon.

Divide the chicken mixture between the buns, then top with the cheese.

In a small bowl, combine 8 tablespoons melted butter, 1 tablespoon Worcestershire sauce, and 1/2 teaspoon garlic powder.  Spoon half the butter mixture over the cheese and place roll tops on the rolls.

Pour remaining butter mixture over roll tops and bake, covered with foil, at 350 degrees for 15 minutes. Remove foil and bake 5 – 10 minutes more or until cheese is melted and top of rolls are light brown.  Serve.

Your family is going to love these darling little sandwiches. They’re fun and they taste fantastic!

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Let’s get started!


Cheesy Chicken Melts
Cheesy Chicken Melts
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins

Grab some shredded chicken and whip up these deliciously easy and cheesy chicken melts in minutes. A Worcestershire and butter bath add even more extra flavor to these tasty sandwiches.   

An recipe 

Course: Main Course
Cuisine: American
Servings: 16 mini sandwiches
Author: Betsy Edwards
  • 3 cups cooked shredded chicken
  • 2/3 cup sour cream
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 5 strips bacon
  • ¼ cup chopped pickled jalapeño pepper slices (don't worry, these aren't hot)
  • 1 ½ cups shredded Monterey Jack Cheese
Rolls & Melted Topping
  • 12 (3 inch) savory sandwich rolls (I use King’s Hawaiian Savory Butter Dinner Rolls)
  • 8 tablespoons melted butter (1 stick)
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon Garlic Powder
  1. Pre-heat oven to 350 degrees.
  2. Line the bottom of ta microwave safe plate with 2 paper towels. Add the bacon in a single layer. Cover the bacon with 2 paper towels. Microwave on high for 5 minutes. When done check the bacon and microwave in additional 30 second bursts until the bacon is done to your liking. Crumble and set aside.

  3. Cut the sheet of 12 rolls in half horizontally and place bottoms into a 9 x 13 inch baking dish. Set roll tops aside.
  4. In a medium bowl, combine 3 cups cooked shredded chicken, 3/4 cup sour cream, 1/4 teaspoon garlic powder, 1/2 teaspoon salt, ¼ cup chopped picked jalapeno pepper slices and crumbled bacon.

  5. Divide chicken mixture between 12 roll bottoms.
  6. Top with 1 ½ cups shredded Monterey Jack Cheese. Set aside.

  7. In a small bowl, combine 8 tablespoons melted butter, 1 tablespoon Worcestershire sauce, and 1/2 teaspoon garlic powder.
  8. Spoon half the butter mixture over the cheese.
  9. Place roll tops on rolls.
  10. Pour remaining butter mixture over roll tops.

MAKE AHEAD NOTE: Can be made to this point, wrap top tightly with foil and frozen for up to 2 months. Or placed individually in a freezer bag, sealed tightly. When ready to serve, thaw over night in refrigerator.
  1. Bake, covered with foil, at 350 degrees for 15 minutes. Remove foil and bake 5 - 10 minutes more or until cheese is melted and top of rolls are light brown.

  2. Serve with pickled jalapeño slices if desired.

Recipe Notes

Reheat any leftovers in the microwave for 30 - 60 seconds.



  1. Lynn C.

    These look delicious! I have a couple leftover grilled chicken breasts and this is how I’m going to use it up!

  2. Jamie

    I love everything about this recipe. Little sliders like this are a favorite and I love that you always have a Make Ahead comment. I’m glad to have another new recipe to try!

  3. Betsy Edwards

    Thanks Lynn and Jamie! I’d love to see a picture when you make them.


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