INGREDIENTS
▢16 ounces (2 8-ounce) packages cream cheese softened
▢1 ounce packet 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, skinless
▢12 ounce package cooked, crumbled bacon
▢2½ cups mild shredded cheddar cheese (divided 1 cup and 1 ½ cups)
▢12 count package 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 degrees. Lightly spray a 9×13 baking dish with nonstick spray. Set it aside.
Add the cream cheese to a 4 – 5 quart heavy bottom stock pot over medium heat. Stir often until the cream cheese is melted.
Sprinkle the ranch mix, onion powder and cracked black 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 an additional 5 – 8 minutes, until golden. Remove from the oven and allow the sliders to rest for 5 minutes before cutting the individual servings.
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