Bacon Ranch Chicken Sliders
- 2 packages King's Hawaiian sweet rolls, 12 count each
- 1 rotisserie chicken, shredded (about 3-4 cups shredded chicken)
- 8 oz softened cream cheese
- 1 (1-oz) envelope dry ranch seasoning
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup bacon crumbles
- 1/2 cup melted butter
- 1 tblsp dried parsley
- 1/4 cup grated Parmesan cheese
Instructions:
- Preheat oven to 350ºF.
- Combine the shredded chicken, cream cheese, ranch seasoning, cheddar cheese, and bacon. Set aside.
- Without separating the rolls, cut the entire loaf horizontally and place the bottoms in a 9×13-inch baking dish. Spread chicken mixture over the bottom buns, and place top buns on top.
- In a small pot, add butter, parsley, and Parmesan cheese. Cook on low and once melted, generously brush over top of buns.
- Cover with tinfoil and bake for 20 minutes. Uncover and bake an additional 5 minutes.
Notes:
- You may use 12 Franz Hawaiian rolls (hoagies) in place of the King’s rolls if desired. Use 2 9x13 baking dishes, with 6 rolls in each dish. Nutrition Facts with these rolls: 1 sandwich - Calories 583, C 28g, F 38g, P 29g
- You can prepared the buffalo chicken mixture up to 3 days ahead of time and store it in an airtight container in the refrigerator until you're ready to assemble the sliders.
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