Chicken Bacon Ranch Stuffed Bread Sliders
These Chicken Bacon Ranch Stuffed Bread Sliders are a crowd-pleasing treat filled with creamy, savory flavors, perfect for game days and weeknight dinners.
Ingredients
For the filling
- 4 cups cooked, shredded chicken Rotisserie chicken works great.
- 1 cup Ranch dressing Use your favorite brand or homemade.
- 1/2 cup cooked, crumbled turkey bacon About 6–8 slices.
- 3 tablespoons grated Parmesan cheese
- 15 pieces Hawaiian sweet rolls, sliced in half horizontally
- 2 cups shredded cheddar cheese Sharp cheddar melts and flavors nicely.
For the topping
- 1/4 cup butter, melted
- 1 teaspoon garlic powder
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- Arrange the bottom halves of the Hawaiian rolls in the pan so they sit snugly.
- In a bowl, combine the shredded chicken, Ranch dressing, crumbled turkey bacon, and Parmesan. Stir until evenly mixed.
- Spread the chicken mixture in an even layer over the bottom half of the rolls.
- Scatter the shredded cheddar evenly across the chicken mixture.
- Place the top halves of the rolls on to form sandwiches.
- In a small bowl, whisk together the melted butter and garlic powder.
- Brush the garlic butter generously over the tops of the rolls.
Baking
- Cover the pan tightly with aluminum foil and bake for 15 minutes, until the cheese is melted and the filling is heated through.
- Remove the foil and let the sliders rest for 1–2 minutes. Serve warm.
Notes
Best served with crisp coleslaw or green salad. Store in an airtight container in the refrigerator for up to 3–4 days.