Crack Chicken Sliders
Crack Chicken Sliders are quick and easy to prepare in 10 minutes. They're addictively delicious small sandwiches simply stuffed with meat and cheeses and baked into mini bites.
chicken, Crack Chicken Sliders, Game Day Food
(2 8-ounce) packages cream cheese
packet dry ranch dressing mix
fresh cracked black pepper
thinly sliced green onion
cooked, shredded boneless, skinless
package cooked, crumbled bacon
mild shredded cheddar cheese
(divided 1 cup and 1 ½ cups)
package sweet Hawaiian Rolls
sliced in half
salted sweet cream butter
grated parmesan cheese
finely chopped fresh chives
Preheat the oven to 350 degrees. Lightly spray a 9x13 baking dish with nonstick spray. Set it aside.
Add the cream cheese to a 4 - 5 quart heavy bottom stock pot over medium heat. Stir often until the cream cheese is melted.
Sprinkle the ranch mix, onion powder and cracked black over the melted cream cheese. Stir to combine. Remove from the heat.
Stir in the green onion, shredded chicken, crumbled bacon and 1 cup of shredded cheddar. Stir until completely incorporated.
Place the bottom rolls into the prepared baking dish.
Spread the chicken ranch mixture evenly over the bottom rolls.
Evenly sprinkle the remaining shredded cheddar cheese.
Lay the top rolls over the shredded cheese.
Use a pastry brush to spread the melted butter over the top rolls.
Evenly sprinkle the parmesan cheese over the buttered rolls.
Evenly sprinkle the chopped chives over the parmesan layer.
Cover with aluminum foil and bake for 25 minutes.
Remove the foil and bake an additional 5 - 8 minutes, until golden. Remove from the oven and allow the sliders to rest for 5 minutes before cutting the individual servings.
These sliders are best when served warm and fresh from the oven. However, they will store in the fridge for around 3 days.
You can freeze crack chicken mixture, although I do not recommend it for up to 3 months. Store the rolls separately in their original container.
To reheat leftover sliders, you can either place them in the oven covered with aluminum foil, or in the microwave for a quick reheat.
You can substitute plain "brown and serve" rolls for the sweet Hawaiian rolls, however the sweet rolls just make them extra deliciously addictive!
Hawaiian rolls work great when making sliders because they are easy to slice in half without separating the buns, almost as if you have a sheet of bread for the top and bottom of your sliders.
For a spicy version, you can use the zesty or spicy ranch mix instead of the plain ranch mix.
This recipe is for 12 sliders, but you can easily make a double batch for a large crowd or if you know your guests will eat more than a few each.
Made with love by Princess Pinky Girl