Chicken Bacon Ranch Sliders
Shredded chicken mixed with ranch dressing and bacon creates the most delicious little sandwich. Add in some cheddar cheese and bake them up to create a delicious dish that everyone will love.
Ingredients
- 12 Hawaiian Rolls
- 12 oz Shredded Chicken
- 1 cup Ranch Dressing plus more for spreading on the rolls
- 12 oz Bacon
- 9 slices Sharp Cheddar Cheese Or Colby Jack
- Grated Parmesan Cheese optional
- Chives optional
Instructions
- Make your bacon bits. Cut raw bacon into 1/2" pieces and cook them on a stove top stirring frequently. Cook until crispy and then drain on a paper towel lined plate or bowl. I think this works better than cooking the bacon in full slices and then breaking it up later.
- Preheat the oven to 325F
- In a bowl combine the shredded chicken, 3/4 of the cooked bacon bits, and a little less than 1/2 cup of ranch dressing. Mix this up and as long as the mixture is moist, do not add any more dressing. If the mixture looks dry, add a little bit more dressing and mix again.
- Cut the rolls in half so that you have one sheet of bottom rolls and one sheet of top rolls
- Using a pastry brush or a spoon, add a thin layer of ranch dressing to the inside of the bottom rolls.
- Then, cut your 9 slices of cheese into 4s, making 36 mini squares of cheese. Place one square of cheese on top of the ranch dressing of each roll.
- Add your chicken mixture evenly on top, followed by two squares of cheese piled on each roll, and the remaining bacon bits.
- Place the top half of the rolls, and add a light layer of ranch dressing on top, followed by a sprinkle of parmesan cheese all over the ranch dressing.
- Cover with aluminum Foil, bake for 20 minutes, remove foil, and bake for an additional 7-10 minutes.
- Top with fresh diced chives and enjoy