These chicken bacon ranch pull-apart sliders are hard to resist. Simply stuff dinner rolls with chicken, bacon, cheese and ranch dressing, butter them and bake them to perfection! Make them for potlucks or whenever you need an easy weeknight dinner. You can even dip them in ranch dressing for even more flavor and fun.
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Things You’ll Need
12-pack potato or wheat dinner rolls, attached
3 cups cooked chicken breast, shredded
8 to 10 slices bacon, crumbled and cooked
8 slices cheddar, Swiss or Colby jack cheese
1 cup mayonnaise
1 (1-ounce) packet dry ranch dressing mix
4 tablespoons melted butter
1 tablespoon fresh chives, chopped
If you're pressed for time, use sliced chicken deli meat or leftover rotisserie chicken. You can also replace the mayonnaise and dry dressing mix with bottled ranch dressing and garlic powder.
Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
Set aside 1 teaspoon of dry ranch dressing mix (or garlic powder). In a small bowl, combine the mayonnaise and 4 teaspoons of the dressing mix. Taste and add more if necessary.
With a large serrated knife, carefully slice the rolls in half widthwise without separating them.
Spread the mayonnaise mixture on both sides of the dinner rolls.
Add the shredded chicken and crumbled bacon.
Place the cheese slices on top, overlapping the last two in the middle. You can add more slices for extra-cheesy sliders.
In a small bowl, combine the melted butter, 1 teaspoon dry ranch mix (or garlic powder) and chives. Mix well.
Replace the top half of the dinner rolls. Brush the butter mixture onto the rolls, making sure to coat them liberally.
Bake for 20 to 25 minutes or until the bread is golden brown and the cheese is melted. Keep in mind that every oven is different, so you might need more or less time.
Serve the sliders with ranch dressing if you'd like. Enjoy!