Chicken Bacon Ranch Sliders (Print Version)
# Ingredients:
→ Base Ingredients
01 -
12 Hawaiian rolls (kept in one sheet if possible)
02 -
12 ounces shredded chicken (about 3 cups, rotisserie chicken works great)
03 -
12 ounces bacon (about 10-12 slices)
04 -
9 slices sharp cheddar cheese or Colby Jack
→ Sauces & Seasonings
05 -
1 cup ranch dressing, divided (about 3/4 cup for mixing with chicken and remainder for spreading)
06 -
2 tablespoons grated Parmesan cheese (optional)
→ Garnish
07 -
2 tablespoons fresh chives, finely chopped (optional)
# Instructions:
01 -
Cut the uncooked bacon into 1/2-inch pieces. Cook them in a skillet over medium heat, stirring frequently to ensure even cooking. Continue cooking until the bacon pieces are crispy, about 7-10 minutes. Using a slotted spoon, transfer the cooked bacon bits to a paper towel-lined plate to drain excess grease. Set aside. This method creates more evenly sized pieces than cooking whole strips and breaking them up later.
02 -
Set your oven to 325°F (165°C) and allow it to preheat while you assemble the sliders.
03 -
In a medium mixing bowl, combine the shredded chicken, about 3/4 of the cooked bacon bits (save the remaining 1/4 for topping), and a little less than 1/2 cup of ranch dressing. Stir well to combine. The mixture should be moist but not soggy - if it seems dry, add a little more dressing, a tablespoon at a time, until you reach the desired consistency.
04 -
Using a large, serrated knife, slice the Hawaiian rolls in half horizontally, keeping them connected as one sheet. You should end up with one sheet of bottom rolls and one sheet of top rolls. Place the bottom half of the rolls on a baking sheet or in a 9x13 inch baking dish.
05 -
Using a pastry brush or the back of a spoon, spread a thin layer of ranch dressing on the cut side of the bottom rolls. Cut each slice of cheese into quarters, creating 36 small squares of cheese. Place one square of cheese on each roll (directly on top of the ranch dressing layer).
06 -
Evenly distribute the chicken-bacon mixture on top of the first layer of cheese, spreading it to cover all the rolls. Place two more small squares of cheese on top of the chicken mixture for each roll. Sprinkle the remaining bacon bits evenly over the cheese.
07 -
Place the top half of the rolls over the assembled bottom layer. Brush the top of the rolls with a light layer of ranch dressing, then sprinkle the grated Parmesan cheese evenly over the top (if using).
08 -
Cover the baking dish or sheet tightly with aluminum foil. Bake in the preheated oven for 20 minutes. Then, remove the foil and continue baking for an additional 7-10 minutes, or until the tops of the rolls are golden brown and the cheese is completely melted and bubbly.
09 -
Remove the sliders from the oven and let them cool for about 5 minutes. Sprinkle the chopped fresh chives over the top, if using. Using a sharp knife, cut along the seams of the rolls to separate into individual sliders. Serve warm and enjoy!
# Notes:
01 -
For a shortcut, you can use rotisserie chicken or leftover cooked chicken from another meal - just shred it with two forks.
02 -
These sliders can be assembled up to 4 hours ahead of time and kept covered in the refrigerator before baking.
03 -
For a spicy variation, mix 1-2 tablespoons of buffalo sauce into the ranch dressing before combining with the chicken.