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Chicken Bacon Ranch Sliders

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  • Prep Time: 15 minutes

  • Cook Time: 20 minutes

  • Total Time: 35 minutes

  • Course: Appetizer, Main Course, Snack

  • Cuisine: American

  • Diet: Kid-Friendly

  • Difficulty: Low Intensity – An incredibly straightforward recipe with minimal active cooking time. Perfect for beginners or anyone needing a stress-free, delicious meal.

  • Servings: 12 sliders

  • Yield: One 9×13 inch pan

Equipment

  • 9×13 inch Baking Dish or Sheet Pan

  • Mixing Bowls

  • Small Saucepan or Microwave-Safe Bowl

  • Aluminum Foil

  • Pastry Brush

Ingredients

For the Slider Filling:

  • 1 (12-count) package Hawaiian sweet rolls

  • 2 cups cooked chicken, finely shredded (from a rotisserie chicken or 2 boiled/grilled breasts)

  • 1 cup cooked bacon, crumbled (about 8-10 slices)

  • 1 (1 oz) packet ranch seasoning mix, divided

  • 2 cups shredded cheese (a blend of Colby Jack and Mozzarella is perfect)

  • 1/2 cup mayonnaise

  • 2 tablespoons finely chopped fresh chives or parsley (optional)

For the Buttery Ranch Topping:

  • 1/2 cup (1 stick) unsalted butter

  • 1 tablespoon ranch seasoning mix (from the packet above)

  • 1 teaspoon dried parsley

  • 1/2 teaspoon garlic powder

  • 1 tablespoon grated Parmesan cheese (optional)

For Serving (Optional):

  • Extra ranch dressing for dipping

  • Pickles on the side

Instructions

Part 1: The Foundation – Preparing the Rolls & Filling

  1. Preheat and Prep: Preheat your oven to 350°F (175°C). Without separating the individual rolls, use a long serrated knife to slice the entire sheet of Hawaiian rolls in half horizontally, creating a top and bottom “slab.” Carefully lift the top slab off and set it aside.

  2. Place the Bottom Layer: Place the bottom slab of rolls into an ungreased 9×13 inch baking dish.

  3. Create the Chicken Mixture: In a medium mixing bowl, combine the shredded chicken, mayonnaise, and 2 tablespoons of the ranch seasoning mix from the packet. Stir until the chicken is evenly coated. This mixture helps keep the chicken moist and adds a powerful burst of flavor.

  4. Assemble the Filling: Spread the creamy chicken mixture evenly over the bottom layer of rolls in the pan. Sprinkle the crumbled bacon evenly over the chicken layer. Finally, top with the 2 cups of shredded cheese, ensuring even coverage all the way to the edges.

Part 2: The Assembly – Creating the Slider “Sandwich”

  1. Replace the Top: Carefully place the top slab of rolls back onto the assembled fillings, aligning it with the bottom.

  2. Prepare the Topping: In a small saucepan over low heat, melt the stick of butter. Once melted, remove from heat and whisk in the remaining ranch seasoning mix (about 1 tablespoon), dried parsley, garlic powder, and optional Parmesan cheese.

  3. Brush Generously: Using a pastry brush, generously and slowly brush the entire surface of the rolls with the seasoned butter mixture. Make sure to get it in all the cracks and crevices between the rolls. This buttery soak is the secret to a soft, flavorful, and golden-brown top.

  4. Let it Soak: Allow the butter to soak into the rolls for about 5 minutes before baking. This ensures the tops don’t dry out.

Part 3: The Bake – Melting and Browning to Perfection

  1. Bake Covered: Cover the entire baking dish tightly with aluminum foil. This step is crucial as it steams the sliders, ensuring the cheese melts completely and the centers become wonderfully warm and gooey without the tops burning. Bake covered for 15 minutes.

  2. Bake Uncovered: Remove the foil and continue baking for another 5-7 minutes, or until the cheese is visibly bubbly around the edges and the tops of the rolls are a beautiful golden brown.

  3. Rest and Slice: Remove the pan from the oven and let the sliders rest for 2-3 minutes. This allows the cheese to set slightly, making them much easier to slice. Use a sharp knife to cut along the pre-scored lines, separating them into 12 individual sliders.

Nutrition Information

Please note: This is an estimate provided by an online nutrition calculator. Actual values will vary based on specific ingredients and brands used.

Serving Size: 1 slider
Calories: ~385
Total Fat: 27g (35% DV)

  • Saturated Fat: 12g (60% DV)
    Cholesterol: 75mg (25% DV)
    Sodium: 780mg (34% DV)
    Total Carbohydrates: 21g (8% DV)

  • Dietary Fiber: 1g (4% DV)

  • Sugars: 8g
    Protein: 18g
    Vitamin D: 0.3mcg (2% DV)
    Calcium: 180mg (15% DV)
    Iron: 1mg (6% DV)
    Potassium: 150mg (3% DV)

Chef’s Notes & Tips for Success

  • The Ultimate Shortcut: A store-bought rotisserie chicken is your best friend here. It provides perfectly cooked, flavorful meat with zero effort. Simply shred the breast and thigh meat.

  • Don’t Skip the Mayo: The mayonnaise might seem like a small component, but it’s essential. It binds the chicken, prevents it from being dry, and adds a creamy richness that complements the ranch seasoning perfectly.

  • Bacon Tips: For the crispiest bacon and easiest cleanup, bake your bacon on a wire rack set over a sheet pan in a 400°F (200°C) oven for 15-20 minutes.

  • Customize Your Sliders: This recipe is a perfect template for creativity.

    • Add Veggies: Add a thin layer of sautéed onions or spinach under the cheese.

    • Spice it Up: Add a few slices of jalapeño with the bacon for a spicy kick.

    • Different Cheese: Provolone, Swiss, or even a pepper jack cheese would be delicious substitutes.

  • Make-Ahead Instructions: You can assemble the sliders completely (through step 2 of Part 2) up to a day in advance. Cover tightly with plastic wrap and refrigerate. Before baking, let them sit at room temperature for 30 minutes, then prepare the butter topping, brush it on, and bake as directed. You may need to add 2-3 extra minutes to the baking time.

  • Storage and Reheating: Store leftover sliders in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 30-60 seconds or in a 350°F (175°C) oven for 8-10 minutes until warm.

  • Why Hawaiian Rolls? The slight sweetness of Hawaiian rolls provides a perfect balance to the salty, savory, and tangy flavors of the chicken, bacon, and ranch. Their soft, pillowy texture is ideal for absorbing the buttery topping.

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