Cheesy Chicken Ranch Sliders
User Reviews
4.8
Cheesy Chicken Ranch Sliders
Description
Cheesy Chicken Ranch Sliders use pre-cooked chicken combined with ranch dressing for a creamy filling atop soft Hawaiian sweet rolls. Thin slices of Swiss cheese lay over the chicken to add mild, nutty flavor and creamy texture. The rolls remain connected as slabs during assembly to hold the sandwich layers together and bake evenly. The topping mix, rich with melted butter, poppy seeds, Dijon mustard, and other seasonings, is spread over the roll tops, soaking into the bread during baking for added moisture and tang. Baking covered encourages melting and melding flavors while keeping the sliders soft.
The sliders offer a balance of creamy, cheesy filling with a mildly seasoned crust from the topping. The poppy seeds add subtle texture. They work well as an appetizer or light meal and can be sliced into individual portions after baking. Using pre-cooked or rotisserie chicken speeds preparation. You can also substitute vegetarian chicken strips, making these adaptable for different diets.
This recipe advises slicing rolls as connected slabs to maintain slider integrity and even topping distribution. The topping mixture pools slightly into the foil-lined pan beneath during baking, enhancing moisture. The sliders should be baked at 375°F after assembly.
Ingredients
Sliders
- Hawaiian sweet rolls sliced in half (see directions for more details, one 12-count package
- 10 ounces chicken shredded or cubed; about 2 to 3 chicken breasts, cooked
- ½ cup ranch salad dressing
- 8 ounces swiss cheese thinly sliced
Topping
- ½ cup unsalted butter melted
- 1 tablespoon Dijon mustard
- 1 tablespoon poppy seeds
- 2 teaspoons onion dried minced
- 2 teaspoons Worcestershire sauce
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
Instructions
- Preheat oven to 375F. Line a 9×9-inch or 9×13-inch pan with aluminum foil, spray with cooking spray; set aside.
- Using a large serrated knife, slice the rolls in half so you have a ‘slab’ of tops and a ‘slab’ of bottoms; don’t pull the rolls apart and slice individually because you want to keep them connected. Place the bottom ‘slab’ of rolls in prepared pan; set aside.
- To a large bowl add the diced Chick’n Strips, ranch dressing, and stir to coat evenly.
- Evenly add the chick’n over the rolls.
- Evenly layer the cheese.
- Add the top ‘slab’ of rolls; set aside.
- To a medium microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute.
- Add the mustard, poppy seeds, onion, Worcestershire sauce, salt, pepper, and whisk to combine.
- Evenly and slowly pour the butter mixture over the rolls. Use a spatula to spread the mixture over the tops. Some of the mixture will pool at the base of the rolls.
- Cover with aluminum foil and allow rolls to stand at room temp for about 5 to 10 minutes.
- Bake covered for about 16 minutes or until cheese has melted.
- Uncover and cook for about 4 to 5 minutes, or until as done as desired. Baking time will vary based on the size of pan used, climate and oven variances, etc. Bake until as done as desired; watch to make sure they don’t burn since all ovens and ingredients vary. Slice into individual sliders and serve immediately. Sliders are best warm and fresh.
Notes
- Use any type of pre-cooked chicken, such as rotisserie or poached, shredded or cubed, to simplify preparation.
- For a vegetarian version, use diced MorningStar Farms® Chik’n Strips as a substitute for chicken.
- Slice rolls as connected slabs rather than separating individual rolls to keep sliders intact while topping and baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 133kcal | 7% |
| Carbohydrates | 2g | 1% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 21mg | 7% |
| Sodium | 224mg | 9% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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