So tasty! These babies have been a hit for 9 years now, and everyone keeps asking me to make them.
Sink your teeth into the savory combination of creamy ranch, crispy bacon, and juicy shredded chicken, all tucked into soft, sweet Hawaiian rolls. These Chicken Ranch Bacon Sliders are a comforting crowd-pleaser, combining the rich flavors of a backyard classic with the subtle sweetness of tropical bread. Whether you’re hosting a game night, attending a potluck, or just enjoying a quiet dinner at home, these sliders are sure to be a hit.
Serve them alongside a fresh green salad or tangy coleslaw for contrast. To create a more filling meal, pair with creamy potato soup or a hearty corn chowder. For lighter sides, roasted veggies or a chilled fruit salad offer a refreshing balance.
🥪 Ingredients
| Ingredient | Amount |
|---|---|
| Hawaiian rolls | 12 |
| Cooked, shredded chicken | 2 cups |
| Ranch dressing | 1 cup |
| Shredded cheddar cheese | 1 cup |
| Bacon, cooked and crumbled | 8 slices |
| Green onions, chopped | 1/4 cup |
| Melted butter | 1/4 cup |
| Poppy seeds | 1 tablespoon |
🔧 Instructions
- Preheat your oven to 350°F (175°C).
- Without separating the rolls, slice them in half horizontally. Place the bottom half in a baking dish.
- In a mixing bowl, stir together the shredded chicken, ranch dressing, cheddar cheese, crumbled bacon, and chopped green onions.
- Spoon the chicken mixture evenly over the bottom half of the rolls.
- Place the top half of the rolls back on and gently press down.
- Brush the tops with melted butter and sprinkle on the poppy seeds.
- Cover with foil and bake for 15 minutes.
- Remove the foil and bake for an additional 5 minutes, until the tops are golden and slightly crisp.
- Let cool for a few minutes before slicing and serving.
