Hawaiian Roll Cheesy Chicken By Dapur Sinolin

Hawaiian Roll Cheesy Chicken By Dapur Sinolin


  • 1 bag (12 rolls) King’s Hawaiian™ Original Hawaiian Sweet Rolls
  • 1 lb chicken
  • 1 cup steamed broccoli
  • 2 cups sliced mushrooms
  • ½ cup diced white onion
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup chicken stock
  • 1 cup milk
  • 2 cups shredded cheddar cheese
  • Salt and pepper


  1.  Preheat oven to 350°F.
  2.  Bring a medium pot of water to a slight simmer. Add chicken, cover, turn heat down to low, and poach chicken until it’s just cooked through. Then remove, cool, and shred.
  3. Meanwhile, in a large skillet over medium heat, add 2 tablespoons of butter along with mushrooms, onion and garlic. Cook for 4-5 minutes until mushrooms lose their liquid and the veggies soften. Stir in flour.
  4. Add chicken stock to the skillet slowly, stirring constantly, followed by the milk. Allow the mixture to thicken into a gravy and then season with salt and pepper.
  5. Cut Hawaiian sweet rolls longwise to separate bottoms and tops. Add bottoms of rolls to a 13×9-inch casserole dish, tearing them up a bit to distribute pieces evenly. Sprinkle rolls with half of the cheese.
  6. Add chicken and steamed broccoli.
  7. Pour gravy over the top of the casserole. Then add the rest of the cheese and top with the top halves of the rolls.
  8. Cover casserole with foil and bake for 15 minutes. Then remove foil and bake for another 10 minutes. Serve while warm.

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