Shredded Buffalo Chicken Sliders
Tender shredded chicken, hot buffalo sauce, cool Ranch dressing and cheeses on crisp Hawaiian rolls make for unforgettable Buffalo Chicken sliders that are ideal for your next game day, party or on the side of a bowl of soup!
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Servings: 6 people
Calories: 430kcal
Ingredients
- 12 Hawaiian sweet rolls
- 3 cups shredded chicken (rotisserie or prepared chicken breasts)
- ½ cup Buffalo sauce
- ½ cup Ranch salad dressing + ¼ C to brush on tops
- 4 ounces cream cheese, room temp, cut into pats
- 2 cups shredded cheddar cheese
- ¼ cup chopped green onion tops
- dried parsley as garnish, if desired
Instructions
- Preheat oven to 350° degrees Fahrenheit.
- Use a large bread knife to cut the rolls into tops and bottoms, keeping all the tops connected as a slab and all the bottoms connected as a slab. Set tops aside. Place the bottoms in the bottom of a 9x13 pan and toast in oven for 5 minutes.
- In a medium mixing bowl, mix together chicken, buffalo sauce, Ranch dressing, cream cheese. Fold in cheddar cheese and green onion tops. Spread chicken mixture evenly over bottom of rolls.
- Place tops of rolls on top of the chicken mixture. Press down gently. Brush tops with ¼ C Ranch dressing. Sprinkle with parsley. Cover with foil. Cook in preheated oven for 20 minutes. Remove foil and bake for 5 more minutes to brown and crisp tops.
Notes
These mini Buffalo chicken sandwiches can be made ahead, frozen and stored for up to 3 months. Just assemble, but leave off Ranch and parsley toppings. When ready to prepare, let thaw in the refrigerator overnight, brush and sprinkle on toppings and bake as directed!
To reheat leftover sliders, placing in a 350° oven covered in foil for 10-15 minutes is preferable to the microwave because it keeps the bread nice and crisp.
Nutrition
Calories: 430kcal | Carbohydrates: 5g | Protein: 28g | Fat: 33g | Sodium: 1158mg | Sugar: 2g