Description
These Chicken Bacon Ranch Sliders are loaded with shredded chicken, crispy bacon, melted cheese and creamy ranch dressing—sandwiched into sweet Hawaiian rolls and baked until warm and irresistible.
Ingredients
Scale
- 1 package (≈12 rolls) sweet Hawaiian slider rolls
- 2 cups shredded cooked chicken (rotisserie or cooked breast)
- 6–10 slices bacon, cooked and crumbled
- 1½ cups shredded cheddar or Colby‑Jack cheese
- ½ cup ranch dressing (plus extra for spreading, optional)
- ¼ cup melted butter
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried parsley
- Optional: chopped green onions or chives for topping
Instructions
- Pre‑heat oven to 350 °F (≈175 °C). Grease a 9×13‑inch baking dish.
- Slice the bundle of slider rolls in half horizontally so you have a top sheet and a bottom sheet. Place the bottom sheet in the prepared baking dish.
- In a large bowl, combine shredded chicken, crumbled bacon, shredded cheese and ranch dressing; stir until well mixed. If mixture seems dry, add a little more ranch.
- Spread the chicken‑bacon‑cheese mixture evenly over the bottom half of the rolls.
- Place the top sheet of rolls on top of the filling. In a small bowl, mix melted butter with garlic powder, onion powder and dried parsley; brush this seasoned butter over the top of the rolls.
- Cover the dish loosely with foil and bake for about 20 minutes. Then remove the foil and bake an additional 7‑10 minutes (or until tops are golden and cheese is melted).
- Remove from oven, let sit a minute, slice into individual sliders, optionally top with chopped green onions, and serve warm.
- Prep Time: 15 mins
- Cook Time: 25–30 mins
- Category: Main Course / Sandwich
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slider
- Calories: ≈300 kcal
- Sugar: ≈4 g
- Sodium: ≈600 mg
- Fat: ≈16 g
- Saturated Fat: ≈7 g
- Carbohydrates: ≈28 g
- Fiber: ≈1 g
- Protein: ≈14 g
- Cholesterol: ≈45 mg
Keywords: chicken bacon ranch sliders, slider sandwiches, game‑day sliders, dinner sliders