1. Prepare the Crust:

1. Preheat oven to 375°F (190°C). Slice off the top of each bread roll and hollow out the center to create a bowl, leaving about 1/2-inch thick walls. Brush the inside and outside of the bowls with melted butter mixed with minced garlic. Place on a baking sheet and bake for 10-12 minutes until golden and crisp.
2. In a large skillet, cook chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the bacon fat in the pan.
3. Add olive oil to the skillet if needed, then add cubed chicken. Season with salt, pepper, and paprika. Cook until browned and cooked through, about 6-8 minutes. Remove and set aside with the bacon.
4. In the same skillet, add diced onion and cook until softened, about 3-4 minutes. Add sliced mushrooms and cook until they release their moisture and brown, about 5 minutes. Stir in minced garlic and cook for 1 minute more.
5. Pour in chicken broth to deglaze the pan, scraping up any browned bits. Stir in heavy cream and bring to a simmer. Reduce heat and let it thicken slightly, about 5 minutes.
6. Add shredded cheddar cheese and stir until melted and smooth. Remove from heat and stir in sour cream, cooked chicken, and bacon. Season with additional salt and pepper if needed.
7. Spoon the cheesy chicken and bacon stroganoff into the prepared garlic bread bowls. Garnish with fresh parsley and serve immediately.