Prepare the Bacon: Preheat your oven to 425°F (220°C). Arrange the bacon slices on a foil-lined baking sheet and bake for 15-20 minutes, or until crispy. Allow the bacon to cool, then chop it into small pieces.
Reduce Oven Temperature: Lower the oven temperature to 350°F (175°C).
Prepare the Filling: In a large pot over medium heat, combine the cream cheese, chicken broth, and ranch dressing mix. Stir continuously until the cream cheese is fully melted and the mixture is smooth.
Incorporate the Ingredients: Add the chopped bacon, shredded chicken, 1/2 cup of the cheddar cheese, and green onions to the pot. Mix until all ingredients are evenly distributed.
Assemble the Sliders: Keeping the rolls intact, slice the entire slab of Hawaiian rolls in half horizontally. Place the bottom half in a 9×13 inch baking dish. Evenly spread the chicken mixture over the bottom half of the rolls, then sprinkle the remaining cheddar cheese on top. Cover with the top half of the rolls.
Add the Topping: In a small bowl, combine the melted butter and minced garlic. Brush this mixture over the top of the rolls. Sprinkle with grated Parmesan cheese and chopped chives.
Bake: Bake the assembled sliders for 15-20 minutes, or until the cheese has melted and the tops of the rolls are golden brown.
Serve: Allow the sliders to cool slightly before slicing into individual portions. Serve warm.
Notes
Time-Saving Tip: For convenience, use rotisserie chicken meat. Just be sure to remove the skin before shredding.
Make Ahead: These sliders can be assembled up to a day in advance. Cover with foil and refrigerate until ready to bake.
Storing Leftovers: Store any leftover sliders in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best results.
These Crack Chicken Sliders are the perfect combination of creamy, cheesy, and savory flavors, making them a hit for any gathering. Enjoy this simple yet satisfying recipe!
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