Crack Chicken Sliders
Shredded chicken with cream cheese, ranch, bacon and cheddar baked on Hawaiian rolls with garlic butter.
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Ingredients
- 12 Hawaiian sweet rolls 1 sheet, sliced in half sideways
- 3 cups cooked chicken shredded
- 8 oz cream cheese softened
- 1 oz packet dry ranch seasoning
- 6 slices bacon cooked and crumbled
- 1 1/2 cups shredded cheddar cheese
- 1/4 cup butter melted
- 1/2 tsp garlic powder
- 1 tsp dried parsley
Instructions
- Heat the oven to 350°F. Place the bottom half of the rolls in a 9x13-inch baking dish.
- Stir together the chicken, cream cheese, ranch seasoning and bacon. Spread over the rolls and sprinkle with the cheddar.
- Put the top half of the rolls on. Mix the melted butter, garlic powder and parsley and brush over the tops.
- Cover with foil and bake 15 minutes. Uncover and bake 5 to 8 minutes more until golden. Cut into sliders.
Notes
Refrigerate leftovers up to 3 days.
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