Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.

In a large skillet, cook the bacon over medium heat until crispy for about 6-8 minutes. Transfer to a paper towel-lined plate and crumble once cooled.

Slice the potato rolls in half horizontally and place the bottom halves on the prepared baking sheet.

Melt the butter in a small saucepan over low heat, then stir in chives, garlic salt, and onion powder. Heat for about 2-3 minutes.

Brush half of the melted butter mixture on the roll bottoms, then layer half of the cheese, followed by chicken, bacon, and Ranch dressing. Top with the remaining cheese.

Put the top halves of the rolls back and brush with the remaining butter mixture. Sprinkle with Parmesan cheese.

Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes until golden brown.

Let cool for a few minutes, cut apart and serve warm with extra Ranch dressing for dipping.