Make simple, crowd-pleasing Buffalo Chicken Sliders baked on a sheet pan using soft rolls and melted cheese. This recipe is perfect for game day parties.
Author:Alice Carrington
Prep Time:10 min
Cook Time:22 min
Total Time:32 min
Yield:12 sliders
Category:Appetizer
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1.5 lbs cooked, shredded chicken
1 cup buffalo wing sauce
1/2 cup ranch dressing
1 (12 count) package Hawaiian sweet rolls
1 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese
4 tablespoons unsalted butter, melted
1 teaspoon garlic powder
1 teaspoon dried parsley
Instructions
Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
In a medium bowl, combine the shredded chicken, buffalo sauce, and ranch dressing. Mix until the chicken is evenly coated.
Slice the package of Hawaiian rolls in half horizontally, keeping the rolls connected if possible. Place the bottom half of the rolls in the prepared baking dish.
Spread the buffalo chicken mixture evenly over the bottom layer of rolls.
Sprinkle the Monterey Jack and cheddar cheeses over the chicken mixture.
Place the top half of the rolls over the cheese layer.
In a small bowl, whisk together the melted butter, garlic powder, and dried parsley. Brush this mixture evenly over the top of the rolls.
Cover the baking dish tightly with aluminum foil.
Bake for 15 minutes covered.
Remove the foil and bake for an additional 5 to 7 minutes, or until the cheese is fully melted and the tops of the rolls are golden brown.
Slice the sliders between the rolls and serve immediately.
Notes
You can substitute blue cheese dressing for ranch if you prefer that flavor profile.
For a slow cooker version, mix the chicken, sauce, and ranch, then heat on low for 2 hours before placing on the bottom rolls and topping with cheese and the top rolls. Bake as directed.
Prepare the chicken mixture up to one day ahead and store it in the refrigerator. Assemble and bake when ready to serve.