Crack Chicken Sliders
Crack Chicken Sliders is loaded with flavor and easy to make. These sliders are perfect for an afternoon lunch or served at your next gathering.
Servings: 6
Cost: $24.66, $4.11 per Serving
Ingredients
- 2 cups Cooked Chicken Breasts shredded
- 2 pkgs Cream Cheese softened (2-8 oz packages)
- 1 Dry Ranch Dressing Mix 1 oz package
- 1 teaspoon Black Pepper
- 8 Slices Bacon cooked and crumbled
- ¼ cup Chicken Broth
- 2 cups Cheddar Cheese shredded (divided)
- ¼ cup Green Onions sliced
- 12 Hawaiian Rolls
- 3 Tablespoons Butter melted
- 1 teaspoon Garlic Salt
- 1 teaspoon Parmesan Cheese grated
- 1 Tablespoon Chives thinly sliced
Instructions
- Preheat the oven to 350°F. Coat a 9x13-inch baking dish with nonstick cooking spray.
- Combine the chicken, cream cheese, ranch seasoning, black pepper, bacon, and chicken broth in a large bowl.
- Stir in 1 cup of cheddar cheese and the green onions.
- Slice the Hawaiian rolls in half horizontally. Place the bottom halves in the prepared baking dish.
- Spread the chicken mixture evenly over the rolls. Top with the remaining 1 cup of cheddar cheese, then add the top halves of the rolls.
- Stir the melted butter, garlic salt, Parmesan cheese, and chives together in a small bowl. Brush the mixture over the rolls.
- Cover with aluminum foil and bake for 15–20 minutes.
- Remove the foil and bake for 2–5 minutes, or until the tops are browned.
- Let the sliders cool slightly before serving warm.
Notes
I love making this recipe with leftover chicken or use a rotisserie chicken with the chicken shredded off the bone.
Nutrition
Calories: 830kcal | Carbohydrates: 36g | Protein: 34g | Fat: 61g | Saturated Fat: 32g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.3g | Cholesterol: 200mg | Sodium: 1389mg | Potassium: 393mg | Fiber: 0.2g | Sugar: 11g | Vitamin A: 1660IU | Vitamin C: 2mg | Calcium: 353mg | Iron: 1mg
