Ingredients
- 16 oz cream cheese, softened
- 1 oz dry ranch dressing mix
- 2 tsp onion powder
- 1 tsp fresh cracked black pepper
- ⅓ cup thinly sliced green onion
- 2½ cups cooked, shredded chicken breast (boneless and skinless)
- 2½ cups shredded mild cheddar cheese (divided: 1 cup and 1½ cups)
- 12 count sweet Hawaiian rolls, sliced in half
- 6 tbsp salted sweet cream butter, melted
- 2 tbsp grated parmesan cheese
- 2 tsp finely chopped fresh chives
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, mix cream cheese, ranch seasoning, onion powder, and black pepper until smooth.
- Fold in green onions, shredded chicken, and 1 cup of cheddar cheese.
- Slice Hawaiian rolls in half horizontally, keeping them connected. Place the bottom half in the baking dish.
- Spread chicken mixture evenly over the rolls, then top with remaining 1½ cups cheddar cheese.
- Place the top half of rolls on top.
- Mix melted butter, parmesan, and chives. Brush over the rolls.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake another 5–7 minutes, until golden and melty.
- Cool slightly before slicing and serving.
Notes
- Add jalapeños or hot sauce for a spicy version.
- Try mozzarella, gouda, or pepper jack for a cheese twist.
- Skip the rolls and serve filling in lettuce wraps for a low-carb version.
- Swap in parsley or dill instead of chives for a flavor variation.
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Category: Appetizer, Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slider
- Calories: 280
- Sugar: 5g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 55mg
