Rich and mouthwatering, these crack chicken sliders are utterly addictive. The creamy cheesy chicken mixture, combined with salty bacon and tangy ranch flavor make these the perfect choice for a delicious meal or appetizer.

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Grab the full, printable recipe on my blog:
https://spaceshipsandlaserbeams.com/crack-chicken-sliders/

INGREDIENTS

16 ounces cream cheese, softened
1 ounce dry ranch dressing mix
2 teaspoons onion powder
1 teaspoon fresh cracked black pepper
⅓ cup thinly sliced green onion
2½ cups chicken breast, cooked, shredded, boneless and skinless
12 ounces cooked crumbled bacon
2½ cups mild shredded cheddar cheese, divided 1 cup and 1 ½ cups
12 count sweet Hawaiian Rolls, sliced in half
6 tablespoons salted sweet cream butter, melted
2 tablespoons grated parmesan cheese
2 teaspoons finely chopped fresh chives


INSTRUCTIONS

Preheat the oven to 350°F. Lightly spray a 9×13-inch baking dish with nonstick spray. Set it aside.

Add the cream cheese to a 4 to 5-quart heavy-bottomed stockpot over medium heat. Stir often until the cream cheese is melted.

Sprinkle the ranch mix, onion powder, and cracked black pepper over the melted cream cheese. Stir to combine. Remove from the heat.

Stir in the green onion, shredded chicken, crumbled bacon and 1 cup of shredded cheddar. Stir until completely incorporated.

Place the bottom rolls into the prepared baking dish.

Spread the chicken ranch mixture evenly over the bottom rolls.

Evenly sprinkle the remaining shredded cheddar cheese.

Lay the top rolls over the shredded cheese.

Use a pastry brush to spread the melted butter over the top rolls.

Evenly sprinkle the parmesan cheese over the buttered rolls.

Evenly sprinkle the chopped chives over the parmesan layer.

Cover with aluminum foil and bake for 25 minutes.

Remove the foil and bake for an additional 5 to 8 minutes, until golden.

Remove from the oven and allow the sliders to rest for 5 minutes before cutting the individual servings.16 ounces cream cheese, softened

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