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
- 2 ½ cups shredded chicken breast
- 2 cups shredded cheddar cheese
- 12-count Hawaiian rolls
- 3 tablespoons butter, melted
- 2 tablespoons grated parmesan cheese
- 2 teaspoons chopped fresh chives
Instructions
- Preheat oven to 350°F and lightly grease a baking dish.
- In a large bowl, mix cream cheese, ranch dressing mix, onion powder, black pepper, and green onion until smooth.
- Stir in shredded chicken and cheddar cheese until well combined.
- Slice the Hawaiian rolls in half horizontally, keeping the top and bottom halves intact.
- Spread the chicken mixture evenly over the bottom half of the rolls, then replace the top half.
- Brush tops of the rolls with melted butter and sprinkle with parmesan cheese and chives.
- Cover with foil and bake for 20 minutes. Uncover and bake for an additional 5 minutes until golden brown.
- Let rest a few minutes, then slice into individual sliders and serve.
Notes
- Swap cheddar with mozzarella or pepper jack for a flavor variation.
- Add diced jalapeños or cayenne for a spicy twist.
- Use reduced-fat cream cheese for a lighter option.
- Can be assembled ahead and baked when ready.
- Store leftovers in the fridge for up to 3 days; reheat in oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 2 sliders
- Calories: 420
- Sugar: 6g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 85mg
