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Chicken Bacon Ranch Sliders

Chicken bacon ranch sliders layer shredded chicken, ranch dressing, bacon, and cheddar on Hawaiian sweet rolls. Baked until golden with buttery garlic-parsley tops, they’re easy to pull apart and serve warm.
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Prep Time 15 minutes
Cook Time 28 minutes
Resting 5 minutes
Total Time 48 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

For the sliders
  • 1 cooking spray for coating
  • 1 package (12 oz) Hawaiian sweet rolls 12 rolls
  • 3 cup cooked chicken shredded
  • 0.5 cup ranch dressing
  • 8 bacon slices, cooked and crumbled
  • 2 cup cheddar cheese shredded, divided
For the topping
  • 3 tbsp unsalted butter melted
  • 0.5 tsp garlic powder
  • 1 tsp dried parsley

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the sliders
  1. Preheat the oven to 350°F.
  2. Lightly coat a 9x13-inch baking dish with cooking spray.
  3. Keeping the rolls connected, slice the slab horizontally and place the bottom half cut-side up in the baking dish.
  4. In a medium bowl, stir together the chicken, ranch dressing, and bacon.
  5. Sprinkle 1 cup of cheese over the roll bottoms, spread the chicken mixture evenly on top, and sprinkle with the remaining 1 cup of cheese; place the roll tops over the filling.
Make the topping
  1. Stir the melted butter, garlic powder, and parsley together in a small bowl, then brush the mixture over the roll tops.
Bake the sliders
  1. Cover the dish loosely with foil and bake for 15–18 minutes, then uncover and bake for 8–10 minutes more, until the cheese is melted, the tops are golden, and the center reaches 165°F.
  2. Rest the sliders for 5 minutes.
  3. Cut the sliders apart and serve.

Notes

For even filling, spread the chicken mixture to the edges of the rolls. Refrigerate leftovers in an airtight container for up to 3 days; freeze for up to 2 months. For a dairy-free variation, use dairy-free ranch dressing, cheddar, and butter.