Chicken Bacon Ranch Sliders – ranch chicken, bacon, and cheese get baked inside rolls that are topped with a buttery ranch to make these crowd pleasing sandwiches.
- 12 oz cooked, shredded chicken
- 3/4 cup Marzetti Ranch Veggie Dip
- 1 package butter rolls (12 rolls)
- 8 oz shredded Monterey Jack cheese
- 6 slices cooked bacon
- 1/2 cup butter
- 2 teaspoons ranch seasoning
- 1 tablespoon finely grated Parmesan cheese
Preheat the oven to 350ºF. Spray a 9×13-inch baking dish with nonstick cooking spray.
In a bowl, combine the shredded chicken and the Marzetti Ranch Veggie Dip and stir until the chicken is coated.
Cut the package of rolls in half horizontally. Place the bottom halves in the bottom of the baking dish. Spread 1/2 of the cheese over the bottom of the rolls. Top with the ranch chicken, then place the bacon on top of the chicken. Sprinkle the remaining cheese over the top, then place the tops of the rolls over the cheese.
Melt the butter in a small saucepan or in a microwave safe bowl. Stir the ranch seasoning into the butter. Pour the butter evenly over the top of the rolls. Sprinkle the Parmesan cheese on top.
Bake in the preheated oven until the tops are browned and the cheese is melted, 15-20 minutes.
Remove from the oven and cut the sliders with a sharp knife.
Rotisserie chicken works well if you don’t have cooked, shredded chicken on hand.
Store leftovers covered in the refrigerator for 3 to 4 days.
Nutrition information provided as an estimate only. Various brands and products can change the counts.
- Serving Size: 1 slider
- Calories: 305
- Sugar: 4 g
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0 g
- Protein: 13 g
- Cholesterol: 77 mg