Hawaiian Roll Cheesy Chicken Casserole
Updated October 18, 2017
bag (12 rolls) King’s Hawaiian™ Original Hawaiian Sweet Rolls
cup diced white onion
tablespoons all-purpose flour
cups shredded cheddar cheese
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.
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.
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.
Cut Hawaiian sweet rolls longwise to separate bottoms and tops. Add bottoms of rolls to a 13x9-inch casserole dish, tearing them up a bit to distribute pieces evenly. Sprinkle rolls with half of the cheese.
Add chicken and steamed broccoli.
Pour gravy over the top of the casserole. Then add the rest of the cheese and top with the top halves of the rolls.
Cover casserole with foil and bake for 15 minutes. Then remove foil and bake for another 10 minutes. Serve while warm.
- For quicker preparation, the casserole can be prepared a day in advance and then baked. Add 5-10 minutes onto the covered baking time to thoroughly cook the casserole if it has been in the fridge.
More About This Recipe
- If I’m being honest, the dinner casserole can be the thing of suppertime nightmares. Sometimes it’s just a saggy, soupy mix of whatever is in the pantry.But, if done right, a nice casserole can really be the centerpiece of a delicious dinner. This cheesy chicken casserole is all of that and more thanks to an easy addition of Hawaiian Sweet Rolls! I love these little rolls and use them for all sorts of recipes, but they are particularly great in a casserole like this.The trick to using them here is to cut them in half lengthwise and use the bottom halves of the rolls as sort of a binder in the casserole. Then use the top halves to cover the casserole’ that way, each serving gets its own top roll.Besides the rolls, this casserole has poached chicken and a simple gravy which takes the place of some soup mixes that are typically used in casseroles like this. Don’t worry though, it’s easy to make!Start the gravy by cooking the onions, mushrooms, and garlic in a little butter. Then stir in some flour, and then the liquid (chicken stock and milk). It’ll form a beautifully thick gravy that you can ladle over the casserole before you bake it.My family absolutely demolished this casserole. Even my 9-month-old tried some of the pulled chicken in gravy and small pieces of rolls. It was an instant hit and quickly rose through the casserole ranks. Enjoy!