Crack Chicken Sliders
Description
These addictive little sandwiches are stuffed with shredded chicken, bacon, Cheddar cheese and Ranch seasoning on Hawaiian rolls. They make a delicious appetizer, lunch, dinner or party food.
Ingredients
16 oz. cream cheese, softened
1 oz. packet dry Ranch dressing mix
2 t. onion powder
1 t. freshly ground black pepper
1/3 c. thinly sliced green onions
2 1/2 c. skinless, boneless chicken breasts, cooked, shredded
12 oz. cooked, crumbled bacon
2 1/2 c. mild shredded Cheddar cheese, divided
12 count package sweet Hawaiian rolls
6 T. salted sweet cream butter, melted
2 T. grated Parmesan cheese
2 t. finely chopped fresh chives
Directions
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Preheat oven to 350 degrees. Lightly spray a 9×13 baking dish with non-stick spray; set aside.
Slice Hawaiian rolls in half horizontally, keeping bottoms and tops intact, if possible.
Add cream cheese to a 4 – 5 quart heavy bottomed stock pot/Dutch oven over medium heat, stirring often until the cream cheese is melted.
Sprinkle Ranch mix, onion powder and pepper over the melted cream cheese; stir to combine; remove from heat.
Stir in the green onion, shredded chicken, crumbled bacon and 1 c. shredded Cheddar; stir until completely incorporated.
Place the bottom rolls into the prepared baking dish.
Spread the chicken mixture evenly over the bottom rolls.
Evenly sprinkle on the remaining shredded cheese. Place the top rolls on the cheese.
Brush the melted butter over the top rolls. Sprinkle the Parmesan cheese on top. Sprinkle the chopped chives on the Parmesan cheese. Cover with aluminum foil.
Bake for 25 minutes. Remove the foil; bake another 5 – 8 minutes, until golden.
Remove from the oven. Allow the sliders to rest for 5 minutes before cutting.
Serve immediately.
12 servings.