Save This Recipe
We'll email this post to you, so you can come back to it later!
A cozy crowd-pleaser with big flavor and easy cleanup.
The Kind of Meal That Just Feels Like Home
You know those recipes that aren’t just good — they feel like a hug? That’s what these creamy chicken ranch bacon sliders are for me. I first made them on a rainy Saturday when I had leftover chicken in the fridge, a package of Hawaiian rolls on the counter, and about thirty minutes before the kids came storming in, hungry as ever after soccer practice.
I didn’t overthink it — just mixed up what I had, popped it all in the oven, and prayed for a dinner that wouldn’t end in “Ew, what’s this?” And let me tell you… these sliders disappeared so fast, you’d think I’d ordered takeout. Even my picky one (you know the type) asked for seconds. That’s how I knew I had a keeper.
Why These Sliders Are Your New Best Friend
-
Sweet + Savory = YES. That combo of ranch, bacon, and sweet Hawaiian rolls is just magic.
-
Ready in 30 minutes. No joke. These are fast, simple, and stress-free.
-
Feeds a crowd without dirtying every pan. One baking dish. That’s it.
-
Perfect for parties, potlucks, or pajama dinners. Fancy? No. Delicious? Absolutely.
-
Totally flexible. Got leftover turkey? Use it. Want spice? Go wild. More on that below.
Ingredients You’ll Need (and a Few Notes from My Kitchen)
Here’s what you’ll be working with — most of it’s pantry-friendly or already in your fridge.
-
12 Hawaiian rolls – Keep ’em connected for easy slicing and stacking.
-
2 cups cooked, shredded chicken – I use rotisserie when I’m short on time (which is often).
-
1 cup ranch dressing – Go for a good one. I love the kind from the refrigerated section.
-
1 cup shredded cheddar cheese – Sharp cheddar brings that tangy richness. You could mix in mozzarella if you’re feeling fancy.
-
8 slices of bacon, cooked and crumbled – No shortcuts here. Crispy bacon is a must.
-
¼ cup chopped green onions – Adds a pop of freshness and color.
-
¼ cup melted butter – For brushing the tops.
-
1 tablespoon poppy seeds – Optional, but they give a little texture and that “deli sandwich” feel.
How to Pull These Together (Without Breaking a Sweat)
-
Preheat your oven to 350°F. Trust me — don’t forget to preheat. These bake up fast.
-
Slice your Hawaiian rolls in half horizontally, keeping them connected if you can. Place the bottom half in a 9×13-inch baking dish.
-
In a mixing bowl, stir together the chicken, ranch, cheese, bacon, and green onions. I just use a wooden spoon and mix until everything’s coated.
-
Spread the mixture evenly over the bottom layer of rolls. Be generous — you want every bite loaded.
-
Place the top half of the rolls back on, nice and snug.
-
Brush the tops with melted butter and sprinkle with poppy seeds. If you’ve got extra bacon fat, a tiny bit mixed in adds even more flavor (just sayin’).
-
Cover the dish with foil and bake for 15 minutes. Then uncover and bake another 5 until the tops are golden brown.
-
Let them cool just a bit, then slice and serve. Warm, gooey, cheesy perfection.
Fun Twists to Make This Recipe Yours
This recipe’s kind of like a denim jacket — classic as-is, but easy to personalize.
-
Add a little heat: Dice up some jalapeños or toss in a dash of hot sauce with the ranch.
-
Swap the cheese: Pepper jack brings a kick; Swiss adds a creamy bite.
-
Lighten it up: Use turkey bacon and low-fat ranch — still plenty flavorful.
-
Sweeten the deal: Stir a spoonful of honey into the melted butter before brushing. I tried this once and now my husband insists on it every time.
-
Make it barbecue-style: Add a swirl of BBQ sauce into the chicken mixture for a smoky twist.
Honestly, don’t be afraid to get creative. This one’s hard to mess up.
What to Serve With These (Besides Seconds)
They’re rich and comforting, so something crisp on the side really balances things out. Here are a few of my favorite pairings:
-
A green salad with balsamic vinaigrette — light and tangy.
-
Classic coleslaw — keeps things picnic-y.
-
Creamy potato soup or corn chowder — for when you want full comfort food mode.
-
Or if it’s summer, a chilled fruit salad hits the spot.
And if you’re feeding a crowd? Make two pans. You’ll be glad you did.
Leftovers? Ha! But If You Do Have Some…
-
Reheat in the oven at 300°F for about 10 minutes, covered with foil. Keeps ‘em from drying out.
-
Microwave works too, but they’ll be a little softer — still tasty though.
-
Store in the fridge for up to 3 days. I’ve never had them last longer than that.
Don’t freeze them. The rolls get weird.
Let Me Know If You Make Them!
If you try these sliders — and I hope you do — I’d love to hear about it. Did your kids inhale them? Did your husband sneak the last one when you weren’t looking? (That may have happened to me last week…)
Leave a comment, tag me on Instagram, or just send me a message. I always love swapping stories, hearing your tweaks, and seeing your kitchen wins.
Until next time — keep cooking from the heart and don’t forget: sometimes the best meals are the simple ones that make everyone smile.
Creamy Chicken Ranch Bacon Sliders on Hawaiian Rolls
Ingredients
- 12 Hawaiian rolls
- 2 cups cooked, shredded chicken
- 1 cup ranch dressing
- 1 cup shredded cheddar cheese
- 8 slices bacon cooked and crumbled
- 1/4 cup chopped green onions
- 1/4 cup melted butter
- 1 tablespoon poppy seeds
Instructions
- Preheat your oven to 350°F (175°C).
- Slice the Hawaiian rolls in half horizontally, keeping them connected, and place the bottom half in a baking dish.
- In a large bowl, mix together the shredded chicken, ranch dressing, cheddar cheese, crumbled bacon, and green onions.
- Spread the chicken mixture evenly over the bottom half of the rolls.
- Place the top half of the rolls over the chicken mixture.
- Brush the tops of the rolls with melted butter and sprinkle with poppy seeds.
- Cover the dish with aluminum foil and bake in the preheated oven for 15 minutes.
- Remove the foil and bake for an additional 5 minutes, or until the tops are golden brown.
- Remove from the oven and let cool slightly before serving.
Notes
Nutrition