Ingredients
3 cups cooked chicken breast, shredded
½ cup buffalo sauce
¼ cup ranch dressing
4 oz cream cheese, softened and cut into cubes
12 Hawaiian sweet rolls
6 slices provolone cheese, cut in half
2 tbsp butter, melted
½ tsp garlic powder
½ tsp dried parsley (optional, for garnish)
Instructions
1. Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
2. Carefully slice the entire block of Hawaiian sweet rolls in half horizontally, keeping the top and bottom halves connected. Place the bottom half into the prepared baking dish.
3. In a medium bowl, combine shredded chicken, buffalo sauce, ranch dressing, and softened cream cheese. Mix until cream cheese is fully incorporated and chicken is evenly coated.
4. Spread the chicken mixture evenly over the bottom half of the rolls. Arrange provolone cheese slices over the chicken mixture. Place the top half of the rolls back over the cheese.
5. In a small bowl, mix melted butter with garlic powder and dried parsley (if using). Brush the butter mixture generously over the tops of the slider buns.
6. Cover the baking dish loosely with aluminum foil. Bake for 15 minutes. Remove foil and bake for another 5-10 minutes, until tops are golden brown and cheese is bubbly.
7. Let cool for a few minutes, then use a sharp knife to cut into individual sliders. Serve warm.
Notes
For a quicker prep, use rotisserie chicken. Adjust spice level by choosing mild or hot buffalo sauce. To prevent soggy bottoms, avoid over-saturating the chicken mixture. For make-ahead, assemble sliders, cover, and refrigerate up to 2 hours before baking. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in oven at 300°F for 10-15 minutes for best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: American
- Diet: omnivore
Nutrition
- Serving Size: 1 slider
- Calories: 285
- Sugar: 8g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 65mg