Chicken Bacon Ranch Sliders are ideal for a family dinner or game day. Quick to assemble, they’re a great way to use leftover chicken and deliver a crowd-pleasing combination of savory chicken, crispy bacon, melted cheese and creamy ranch dressing.
With the school year and football season in full swing, it helps to have simple, reliable recipes on hand. These sliders are easy to make, filling, and perfect for serving a group — you get twelve sliders from this recipe. They’re loaded with shredded chicken tossed in ranch, layered with bacon and cheddar, and tucked into soft rolls for handheld perfection.
This chicken, bacon and ranch combo is a winner, even with picky eaters. These sliders are meaty, cheesy and saucy, and the soft rolls make them irresistible. If you’re short on time, use rotisserie chicken and pre-cooked bacon — it speeds prep and makes weeknight dinners effortless. You can also meal prep chicken over the weekend to streamline the week.
These sliders are great for feeding a crowd. The recipe makes a dozen, so they’re well suited to family gatherings and parties. The assembly is straightforward: layer the rolls, bacon, cheese and chicken, brush the tops with seasoned butter, cover with foil and bake until hot and bubbly.
I especially love the rolls — soft, warm rolls make all the difference. For convenience, the recipe uses Rhodes Warm-N-Serv rolls that only need to be heated; they taste fresh and make assembly even faster. Serve the sliders hot and enjoy!
Chicken Bacon Ranch Sliders
Ingredients
- 12 Rhodes Warm-N-Serv Rolls, White or Wheat, thawed
- 12 slices cooked bacon
- 1 ½ cups shredded cheddar cheese
- 3 cups cooked chicken (about 2–3 chicken breasts)
- ½ cup ranch dressing
- 3 Tbsp unsalted butter, melted
- 1 tsp minced garlic
- 1 Tbsp chopped fresh parsley (or 1 tsp dried parsley)
- ⅛ tsp salt
Instructions
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Lightly grease a 13×9-inch baking dish. Place the bottom halves of the rolls in the dish. Layer the cooked bacon over the rolls, then sprinkle with shredded cheddar.
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Toss the cooked chicken with the ranch dressing. Warm the mixture in the microwave for about 2 minutes, stirring once halfway through, to reduce bake time and ensure proper temperature. Spread the warm chicken and ranch over the cheese layer.
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Place the top halves of the rolls over the chicken. Mix the melted butter with minced garlic, parsley and salt, then spoon or brush the mixture over the roll tops.
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Cover the dish with foil and bake at 350°F for 25–30 minutes, or until heated through to 165°F and bubbling in the center. If the chicken is cold when assembled, baking could take up to 1 hour. Serve hot.
Notes
*Recipe adapted from the original slider idea at Kroger.
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