Crack Chicken Sliders on Hawaiian Rolls
Cheesy chicken bacon ranch sliders with a creamy filling and golden, buttery tops. Make the filling ahead and bake them right before serving.
Servings: 12 sandwiches
Calories: 584kcal
Ingredients
- 16 ounces (2 8-ounce) packages cream cheese softened
- 1 ounce packet dry ranch dressing mix
- 2 teaspoons onion powder
- 1 teaspoon fresh cracked black pepper
- ⅓ cup thinly sliced green onion
- 2½ cups chicken breast cooked, shredded boneless, skinless
- 12 ounces package cooked, crumbled bacon
- 2½ cups mild shredded cheddar cheese (divided 1 cup and 1 ½ cups)
- 12 count package sweet Hawaiian Rolls sliced in half
- 6 tablespoons salted sweet cream butter melted
- 2 tablespoons grated parmesan cheese
- 2 teaspoons finely chopped fresh chives
Instructions
- 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.16 ounces (2 8-ounce) packages cream cheese
- Sprinkle the ranch mix, onion powder and cracked black over the melted cream cheese. Stir to combine. Remove from the heat.1 ounce packet dry ranch dressing mix, 2 teaspoons onion powder, 1 teaspoon fresh cracked black pepper
- Stir in the green onion, shredded chicken, crumbled bacon and 1 cup of shredded cheddar. Stir until completely incorporated.⅓ cup thinly sliced green onion, 2½ cups chicken breast, 12 ounces package cooked, crumbled bacon, 1 cups mild shredded cheddar cheese
- Place the bottom rolls into the prepared baking dish.12 count package sweet Hawaiian Rolls
- Spread the chicken ranch mixture evenly over the bottom rolls.
- Evenly sprinkle the remaining shredded cheddar cheese.1.5 cups mild shredded cheddar cheese
- Lay the top rolls over the shredded cheese.
- Use a pastry brush to spread the melted butter over the top rolls.6 tablespoons salted sweet cream butter
- Evenly sprinkle the parmesan cheese over the buttered rolls.2 tablespoons grated parmesan cheese
- Evenly sprinkle the chopped chives over the parmesan layer.2 teaspoons finely chopped fresh chives
- 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.
Video
Notes
Tips:
- Use a 12-ounce package of precooked, crumbled real bacon, not imitation bacon bits.
- Slice the whole package of Hawaiian rolls in half in one piece, so the tops and bottoms stay together as a sheet.
- Assemble the sliders ahead and keep them in the fridge, then add the butter and Parmesan right before baking. They're best warm out of the oven.
Storage:
Store leftovers covered in the refrigerator for about 3 days. Reheat them in the oven covered with foil, or in the microwave. I don't recommend freezing, because the cream cheese turns grainy and crumbly once it's frozen.
Nutrition
Calories: 584kcal | Carbohydrates: 5g | Protein: 15g | Fat: 56g | Saturated Fat: 27g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 125mg | Sodium: 592mg | Potassium: 201mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 971IU | Vitamin C: 1mg | Calcium: 218mg | Iron: 0.3mg
