Chicken Bacon Ranch Sliders
User Reviews
5.0
3 reviews
Excellent
Chicken Bacon Ranch Sliders
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Made with shredded chicken, ranch dressing, crumbled bacon, and plenty of cheese, these chicken bacon ranch sliders are about to be the star of your game-day spread!
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Ingredients
- 3 cups shredded cooked chicken
- ⅓ cup cooked and crumbled bacon about 7-8 slices
- 1 generous cup ranch dressing
- 1 ½ cups shredded cheddar cheese see notes
- ⅓ cup shredded Parmesan cheese
- ⅓ cup sliced green onions
- Generous pinch of salt and pepper
- 1 package King’s Hawaiian Rolls 24 count
- ¼ cup salted butter melted
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried parsley
- ¼ teaspoon dried dill
Instructions
- Preheat oven to 350°F. Spray a rimmed baking sheet or 9x13-inch pan with cooking spray. Set aside.
- In a large bowl, add the shredded chicken, bacon, ranch dressing, cheddar cheese, parmesan cheese, and green onions. Stir to combine, adding a bit more ranch dressing if the mixture seems too dry. Season with a generous pinch of salt and pepper; mix to combine.
- Use a serrated knife to cut the rolls in half like a bagel or hamburger bun and place the bottoms in the prepared baking dish.
- Spread the chicken mixture evenly over the rolls; add the tops of the rolls.
- In a small bowl, mix together the melted butter with the garlic powder, onion powder, dried parsley, and dried dill. Brush the seasoned butter over the tops of the rolls.
- Bake for 25-35 minutes, or until the filling is hot and the cheese is melty. Check the sliders after about 20 minutes; if the tops are getting too toasted, tent the top with foil to prevent further browning while the sliders continue baking.
- Serve hot.
Notes
- Feel free to swap the cheddar for monterey jack, colby jack, or even gouda – use your favorite cheese.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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