Ingredients
- 6 slices bacon
- 8 ounces cream cheese softened
- 3 tablespoons chicken broth
- 1 packet dry ranch dressing mix
- 2 cups cooked chicken shredded
- 1 1/2 cups shredded cheddar cheese divided
- 5 tablespoons green onions chopped
- 12 Hawaiian rolls
- 2 tablespoons butter melted
- 3/4 teaspoon garlic powder
- 1 teaspoon grated Parmesan cheese
Instructions
- Preheat your oven to 425°F. Arrange the bacon slices on a foil-lined baking sheet and bake for 15-20 minutes until crispy. Allow the bacon to cool, then chop it into pieces.
- Lower the oven to 350°F. In a medium pot over medium heat, combine the cream cheese, chicken broth, and dry ranch dressing mix. Stir constantly until the cream cheese melts and the mixture is smooth. Add the shredded chicken, half of the cheddar cheese, 4 tablespoons green onions, and the chopped bacon. Stir until evenly mixed.
- Cut the Hawaiian rolls in half to form tops and bottoms. Place the bottom halves on a baking dish and spread the chicken mixture evenly over them. Sprinkle the remaining cheddar cheese on top, then cover with the top halves of the rolls.
- In a small bowl, combine the melted butter, garlic powder, grated Parmesan, and remaining 1 tablespoon green onions. Brush this mixture over the tops of the sliders. Bake in the 350°F oven for 8-10 minutes until the cheese is melted and the roll tops are golden.
