Ingredients
Equipment
Method
- Preheat oven to 350°F and grease a 9x13 inch baking dish.
- Cut the entire block of Hawaiian rolls in half horizontally without separating individual rolls, then place bottom half in the prepared baking dish.
- Cook bacon strips in a skillet over medium heat for 6 to 8 minutes until crispy, drain on paper towels, then roughly chop into small pieces.
- Spread ranch dressing evenly over the bottom half of the rolls in the baking dish.
- Top with shredded chicken, spreading it evenly across all the rolls to ensure every slider gets chicken.
- Sprinkle chopped bacon pieces over the chicken layer, distributing evenly.
- Sprinkle shredded cheese generously over the bacon and chicken to cover everything.
- Place the top half of Hawaiian rolls over the filling to close the sliders.
- Melt butter in a small bowl and mix in garlic powder and dried parsley until combined.
- Brush the garlic butter mixture generously over the tops of the rolls, making sure to cover every inch.
- Cover baking dish with aluminum foil and bake for 15 minutes until cheese is melted and sliders are heated through.
- Remove foil and bake uncovered for another 5 minutes until tops are golden brown and crispy.
- Let rest for 2 minutes, then cut between each roll to separate into individual sliders and serve immediately with extra ranch for dipping.
Nutrition
Notes
The garlic butter brushed on top is what makes these sliders special. I skipped this step my first try and the rolls stayed pale and dry. Take the extra minute to brush melted garlic butter all over the tops before baking for those golden, crispy, irresistible sliders everyone loves.