Directions:
Preheat oven to 375°F (190°C). Slice the tops off the bread rolls and hollow out the centers to create bread bowls, leaving a sturdy shell.
Brush the inside and edges of each bread bowl with garlic butter and toast in the oven for 8-10 minutes until lightly crisp and golden.
In a large skillet over medium heat, cook the chopped bacon until crispy. Remove and set aside.
In the same pan, add butter and olive oil, then sauté the onions for 4-5 minutes until soft and slightly caramelized.
Add garlic and mushrooms, cooking for another 3-4 minutes until fragrant and tender.
Stir in the shredded chicken, paprika, Worcestershire sauce, salt, and pepper, mixing well to coat everything in flavor.
Pour in the chicken broth and let simmer for 5 minutes to develop a rich base.
Lower the heat and add heavy cream and cream cheese, stirring continuously until the sauce becomes smooth, thick, and creamy.
Fold in the crispy bacon and parmesan cheese, allowing it to melt into the sauce.
Simmer for 3-5 more minutes until the stroganoff is luxuriously creamy and well combined.
Ladle the hot chicken bacon stroganoff generously into the toasted garlic bread bowls.
Top with extra melted parmesan and a sprinkle of fresh parsley for a cozy, homemade finish.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 690 kcal | Servings: 4 servings
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