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Chicken Bacon Ranch Sliders
5 from 3 votes

Chicken Bacon Ranch Sliders

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!

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 24 sliders
Course: Appetizer, Snacks, Dinner

Ingredients

  • 3 cups chicken shredded, cooked
  • ⅓ cup Bacon about 7-8 slices, cooked and crumbled
  • 1 generous cup ranch dressing
  • 1 ½ cups cheddar cheese see notes, shredded
  • ⅓ cup Parmesan Cheese shredded
  • ⅓ cup green onion sliced
  • salt generous pinch
  • black pepper generous pinch
  • 1 package King’s Hawaiian Rolls 24 count
  • ¼ cup butter melted, salted
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon parsley dried
  • ¼ teaspoon dill dried

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Spray a rimmed baking sheet or 9x13-inch pan with cooking spray. Set aside.
  2. 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.
  3. 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.
  4. Spread the chicken mixture evenly over the rolls; add the tops of the rolls.
  5. 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.
  6. 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.
  7. Serve hot.

Notes

  • Feel free to swap the cheddar for monterey jack, colby jack, or even gouda – use your favorite cheese.