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Crack Chicken Sliders on Hawaiian Rolls

Crack Chicken Sliders Hawaiian Rolls

These Crack Chicken Sliders feature creamy ranch chicken, bacon, and cheddar cheese baked on sweet Hawaiian rolls for addictive, easy-to-make mini sandwiches ready in 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course, Snack
Cuisine American
Servings 12 people
Calories 584 kcal

Equipment

  • 1 9x13-inch baking dish lightly sprayed with nonstick spray
  • 1 heavy bottom stock pot 4-5 quart
  • 1 pastry brush
  • 1 aluminum foil for covering while baking

Ingredients
  

  • 16 ounces cream cheese softened
  • 1 ounce dry ranch dressing mix
  • 2 teaspoons onion powder
  • 1 teaspoon fresh cracked black pepper
  • 1/3 cup thinly sliced green onion
  • 2 1/2 cups cooked shredded chicken breast boneless and skinless
  • 12 ounces cooked crumbled bacon
  • 2 1/2 cups mild shredded cheddar cheese divided (1 cup and 1 1/2 cups)
  • 12 count 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°F and lightly spray a 9x13-inch baking dish with nonstick spray.
  • In a 4-5 quart heavy bottom stock pot over medium heat, stir cream cheese until melted.
  • Sprinkle ranch dressing mix, onion powder, and cracked black pepper over the melted cream cheese and stir to combine. Remove from heat.
  • Stir in green onion, shredded chicken, crumbled bacon, and 1 cup of shredded cheddar until fully incorporated.
  • Place the bottom halves of the Hawaiian rolls evenly in the prepared baking dish.
  • Spread the chicken ranch mixture evenly over the bottom rolls.
  • Sprinkle the remaining 1 1/2 cups shredded cheddar cheese evenly over the chicken mixture.
  • Lay the top halves of the rolls over the cheese layer.
  • Use a pastry brush to spread melted butter evenly over the top rolls.
  • Sprinkle grated Parmesan cheese evenly over the buttered tops, followed by chopped fresh chives.
  • Cover the dish with aluminum foil and bake for 25 minutes.
  • Remove the foil and bake an additional 5 to 8 minutes until the tops are golden brown.
  • Remove from oven and let rest for 5 minutes before slicing into individual sliders.

Notes

  • Store sliders covered in the fridge for up to 3 days; reheat covered or in microwave.
  • Freeze chicken mixture separately, rolls in original packaging.
  • Use brown & serve rolls instead of Hawaiian rolls for variation.
  • For spice, substitute spicy ranch mix.
  • Double batch to serve larger groups.