Buffalo Chicken Sliders

 

Buffalo Chicken Sliders

Servings 24 sliders

Ingredients

• 2 packages King's Hawaiian sweet rolls, 12 count each 
• 1 rotisserie chicken shredded (about 3-4 cups shredded chicken)
• 8 ounces shredded monterey jack cheese
• ½ cup Sweet Baby Ray’s buffalo wing sauce
• ½ cup ranch dressing
• 1 teaspoon cajun seasoning
• ¼ teaspoon salt
• ¼ teaspoon pepper

For the topping:

• 3 tablespoons unsalted butter melted
• ½ teaspoon Italian seasoning

Instructions

• Preheat oven to 350°F. Spray a large baking dish or a rimmed baking sheet with cooking spray. Set aside.
• Place the shredded chicken in a bowl. Add the buffalo sauce, ranch dressing, cajun seasoning, salt, and pepper. Mix to combine.
• Do not pull the rolls apart; simply use a large serrated knife to slice the rolls in half as you would slice a bagel, separating the tops from the bottoms. Place the layer of bottoms into the prepared baking pan, cut side up.
• Sprinkle half of the cheese evenly across the rolls and top evenly with the chicken mixture. Top with the remaining cheese. Place the tops of the rolls on top.
• In a small bowl, stir together the melted butter and Italian seasoning. Brush over the tops of the sliders.
• Cover with foil, and bake for 20 minutes or until the cheese is melted and the tops are slightly browned.
• If desired, serve with coleslaw on the sliders or on the side. Or seasoned curly fries is a favorite for us!

Notes

• You may use 2 (9 count) packages of King’s Hawaiian slider buns in place of the rolls if desired.
• You may 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.