Easy Crack Chicken Sliders (Print version)
Creamy ranch chicken, bacon, and cheddar baked inside sweet Hawaiian rolls. A 30-minute party slider that disappears fast.
# Ingredients:
For the filling
01 -
1 lb (450 g) cooked chicken breast, shredded (about 3 cups)
02 -
8 oz (225 g) cream cheese, softened
03 -
1 oz (28 g) packet dry ranch dressing mix
04 -
1 cup (110 g) sharp cheddar cheese, shredded and divided
05 -
1/2 cup (75 g) cooked bacon, crumbled
06 -
2 tablespoons chopped green onions
07 -
Salt and black pepper
For the rolls and topping
08 -
12 Hawaiian sweet rolls, still connected
09 -
3 tablespoons unsalted butter, melted
10 -
1/2 teaspoon garlic powder
# Instructions:
01 -
In a large bowl, stir together the cream cheese, ranch dressing mix, half the cheddar cheese, bacon, green onions, and shredded chicken until evenly combined. Season with salt and pepper.
02 -
Keep the Hawaiian rolls connected as one slab. Slice horizontally through the middle to create a top and bottom piece. Place the bottom half into a greased 9x13-inch baking dish.
03 -
Spread the chicken mixture evenly over the bottom buns. Sprinkle the remaining cheddar cheese on top, then place the top buns over the cheese and press down gently.
04 -
Stir the garlic powder into the melted butter. Brush the mixture generously over the tops of the rolls.
05 -
Cover the dish with foil and bake at 350°F (175°C) for 15 minutes. Remove the foil and bake for 5 more minutes until the tops are golden and the cheese is melted.
06 -
Let the sliders rest for 3 to 5 minutes, then cut along the roll seams. Serve warm.
# Good to know:
01 -
Best served warm while the cheese is still gooey.
02 -
Use rotisserie chicken to cut prep time to under 10 minutes.