Crack Chicken Sliders
These Crack Chicken Sliders are warm baked sandwiches filled with creamy ranch chicken, bacon, cheddar cheese, and Hawaiian rolls, finished with butter, Parmesan, and chives.
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Servings: 12 sandwiches
Ingredients
- 16 oz cream cheese softened
- 1 oz packet dry ranch dressing mix
- 2 tsp onion powder
- 1 tsp freshly cracked black pepper
- 1/3 cup green onion thinly sliced
- 2 1/2 cups cooked boneless, skinless chicken breast shredded
- 12 oz cooked bacon crumbled
- 2 1/2 cups mild shredded cheddar cheese divided
- 12- count package sweet Hawaiian rolls sliced in half horizontally
- 6 tbsp salted sweet cream butter melted
- 2 tbsp grated Parmesan cheese
- 2 tsp fresh chives finely chopped
Instructions
- Preheat the oven to 350°F.
- Lightly coat a 9x13-inch baking dish with nonstick cooking spray and set aside.
- Place the softened cream cheese in a 4- to 5-quart heavy-bottom stock pot over medium heat.
- Stir the cream cheese frequently until fully melted and smooth.
- Add the dry ranch dressing mix, onion powder, and freshly cracked black pepper to the melted cream cheese.
- Stir until the seasonings are evenly incorporated.
- Remove the pot from the heat.
- Add the sliced green onion, shredded cooked chicken, crumbled bacon, and 1 cup of the shredded cheddar cheese.
- Stir until the chicken mixture is fully combined and evenly coated with the cream cheese mixture.
- Place the bottom half of the Hawaiian rolls into the prepared baking dish.
- Spread the chicken ranch mixture evenly over the bottom layer of rolls.
- Sprinkle the remaining 1 1/2 cups shredded cheddar cheese evenly over the chicken mixture.
- Place the top half of the Hawaiian rolls over the shredded cheese layer.
- Brush the melted butter evenly over the tops of the rolls using a pastry brush.
- Sprinkle the grated Parmesan cheese evenly over the buttered rolls.
- Sprinkle the finely chopped fresh chives evenly over the Parmesan layer.
- Cover the baking dish with aluminum foil.
- Bake for 25 minutes.
- Remove the aluminum foil.
- Continue baking for an additional 5 to 8 minutes, or until the tops are golden brown and the cheese is melted.
- Remove the baking dish from the oven.
- Allow the sliders to rest for 5 minutes before slicing into individual servings.
- Serve warm.
Notes
To make these Crack Chicken Sliders gluten free, replace the Hawaiian rolls with certified gluten-free slider buns or gluten-free dinner rolls.
Confirm that the dry ranch dressing mix is labeled gluten free, as some seasoning packets may contain gluten-based additives or anti-caking agents.
Check that the bacon, cream cheese, cheddar cheese, Parmesan cheese, butter, onion powder, black pepper, green onion, and chives are gluten free.
Prepare the sliders in a clean baking dish with clean utensils to prevent cross-contamination.
If using store-bought cooked chicken or rotisserie chicken, verify that it is gluten free and not seasoned with gluten-containing ingredients.