Crack Chicken Sandwiches
These crack chicken sandwiches are loaded with plenty of ooey-gooey creamy goodness with tender chicken, crispy bacon, and lots of melted cheese.
Servings: 12 sandwiches
Calories: 463kcal
Ingredients
- 16 ounces cream cheese, softened
- 1 ounce dry ranch dressing mix
- 2 teaspoons onion powder
- 1 teaspoon fresh cracked black pepper
- ⅓ cup thinly sliced green onion
- 2½ cups boneless and skinless chicken breast, cooked and shredded
- 12 ounces cooked crumbled bacon
- 2½ cups mild shredded cheddar cheese, divided 1 cup and 1 ½ cups
- 12 count sweet Hawaiian Rolls, sliced in half
- 6 tablespoons salted sweet cream butter, melted
- 2 tablespoons grated parmesan cheese
- 2 teaspoons finely chopped fresh chives
Instructions
- Preheat the oven to 350°F. Lightly spray a 9x13-inch baking dish with nonstick spray. Set it aside.
- Add the cream cheese to a 4 to 5-quart heavy-bottomed stockpot over medium heat. Stir often until the cream cheese is melted.
- Sprinkle the ranch mix, onion powder, and cracked black pepper over the melted cream cheese. Stir to combine. Remove from the heat.
- Stir in the green onion, shredded chicken, crumbled bacon and 1 cup of shredded cheddar. Stir until completely incorporated.
- Place the bottom rolls into the prepared baking dish.
- Spread the chicken ranch mixture evenly over the bottom rolls.
- Evenly sprinkle the remaining shredded cheddar cheese.
- Lay the top rolls over the shredded cheese.
- Use a pastry brush to spread the melted butter over the top rolls.
- Evenly sprinkle the parmesan cheese over the buttered rolls.
- Evenly sprinkle the chopped chives over the parmesan layer.
- Cover with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 5 to 8 minutes, until golden. Remove from the oven and allow the sliders to rest for 5 minutes before cutting the individual servings.
Video
Notes
- You could use leftover chicken or a rotisserie chicken you pick up at the grocery store for an even quicker prep time.
- Don’t skimp on the butter. It soaks into all the nooks and crannies and adds a ton of flavor to both the top and the bottom half of the slider buns.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your sliders as the suggested baking time approaches.
Nutrition
Calories: 463kcal | Carbohydrates: 6g | Protein: 25g | Fat: 38g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 126mg | Sodium: 1026mg | Potassium: 342mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 981IU | Vitamin C: 1mg | Calcium: 221mg | Iron: 1mg
