Chicken Bacon Ranch Sliders
Some dads want ties. Ours wants cheddar. Celebrate Dad with the bold, sharp, and slightly nutty flavor of Old Croc Sharp White Cheddar—aged 9+ months for a rich, creamy, crumbly texture that melts beautifully. Melty, smoky, and packed with cheesy cheddar goodness, these Chicken Bacon Ranch Sliders are the perfect way to show some love this Father’s Day.
Ingredients:
- 1 package slider rolls
- 2 cups Ranch dressing
- 14 oz shredded chicken, pre-cooked
- 1 bunch fresh dill
- 1 package bacon, cooked and crumbled
- 1 block of Old Croc Sharp Cheddar, shredded
Directions
- Preheat the oven to 350 F.
- With clean, dry hands, tear chicken into small shreds and add to a large mixing bowl.
- Crumble the cooked bacon into bite size pieces and add it to the chicken.
- Measure out 1 cup of ranch dressing and add it to the mixing bowl. Toss together the chicken bacon and ranch dressing until evenly coated.
- Using a cheese grater, shred the cheddar cheese and set aside.
- Take the slider rolls and without separating them, slice them in half horizontally so that you have one sheet of top buns and one sheet of bottom buns.
- Place the bottom buns in a casserole dish and brush with the remaining ranch, reserving some to brush the tops of the rolls.
- Sprinkle half of the cheese on the bottom buns and then top with the chicken mixture. Evenly spread the mixture right to the edges so that each slider gets an equal amount of chicken. Add the remaining cheese on top of the chicken.
- Place the sheet of top buns over the mixture and brush tops with the remaining ranch.
- Tear dill into small pieces and sprinkle on top of the buns.
- Cover the casserole dish with foil and bake for 15-20 minutes or until the cheese is melted. Then remove the foil and cook for another 5-10 minutes to brown the tops of the buns.
- Enjoy melty, delicious sliders with Old Croc Sharp Cheddar!