Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with foil and lay out the bacon slices. Bake for 15-20 minutes until crispy. Once cool, chop into small pieces.
Lower the oven temperature to 350°F (175°C).
In a large pot over medium heat, combine the cream cheese, chicken broth, and ranch dressing mix. Cook, stirring frequently, until the cream cheese is completely melted and the mixture is smooth.
Stir in the chopped bacon, shredded chicken, 1/2 cup of the cheddar cheese, and the green onions. Mix until everything is well combined.
Without separating the rolls, slice the entire slab of Hawaiian rolls in half horizontally. Place the bottom half in a 9×13 inch baking dish.
Spread the chicken mixture evenly over the bottom half of the rolls. Sprinkle the remaining cheddar cheese over the chicken mixture.
Place the top half of the rolls over the cheese layer.
In a small bowl, mix the melted butter with the minced garlic. Brush this mixture over the top of the rolls. Sprinkle with the Parmesan cheese and chives.
Bake for 15-20 minutes, or until the cheese is melty and the tops of the rolls are golden brown.
Let cool for a few minutes, then slice into individual sliders and serve.
Notes
For a shortcut, use meat from a rotisserie chicken. Just be sure to remove the skin first!
These sliders can be assembled up to a day in advance. Just cover with foil and refrigerate, then bake when you’re ready to serve.
Leftovers (if you have any!) can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
