These Buffalo chicken sliders, made with shredded chicken tossed in spicy Buffalo sauce, and baked on Hawaiian sweet rolls with plenty of melty cheese are perfect for a game day crowd or a quick and easy family dinner.
Ingredients
- cooking spray
- 1 package Hawaiian sweet dinner rolls , 12 ounce
- 6 ounces Monterey Jack cheese , about 1 ½ cups
- 3 cups finely shredded cooked chicken breast , warmed
- 0.25 cups cayenne pepper hot sauce , such as Frank's RedHot®
- 0.25 cups ranch dressing
- 1 envelope ranch dressing mix , 1 ounce
- 2 tablespoons unsalted butter , melted
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Gather all ingredients.
-
2
Line a large-rimmed baking sheet with aluminum foil; lightly coat with cooking spray. Using a serrated bread knife, cut rolls in half horizontally, keeping top halves and bottom halves intact; place bottom half of rolls, cut-side up, on prepared baking sheet.
-
3
Sprinkle 3/4 cup of the cheese evenly over bottom half of rolls.
-
4
Stir together warmed chicken, hot sauce, ranch dressing, and 3 tablespoons of the ranch dressing mix in a large bowl until evenly coated.
-
5
Top bottom half of rolls evenly with chicken mixture; sprinkle with remaining 3/4 cup cheese.
-
6
Place top half of rolls over cheese. Brush tops and sides of rolls with melted butter. Sprinkle tops of rolls evenly with remaining 1/2 tablespoon ranch dressing mix.
-
7
Bake in preheated oven until cheese is melted, tops of rolls are golden brown, and chicken mixture is heated through, about 10 minutes. Remove from oven, cut into 12 sliders and serve immediately.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Almond-Oatmeal Cookies with Black Raspberries
These chewy oatmeal cookies deviate from the norm thanks to the addition of almond butter, sliced almonds, and black raspberries. If frozen black raspberries are difficult to find where you live, you can replace them with either frozen red raspberries or frozen blackberries–just make sure to give them a rough chop before adding to the batter, since they're often bigger than black raspberries.
White Wine Chicken Soup
Amazing, fill-your-house-with-an-aroma-to-drool-for, easy chicken soup. The longer it cooks, the better it gets. The best is made by my mother, but the rest of us can make this wonderful facsimile. Easily multiplied, exceedingly flexible - have fun! The soup is quite good after 2 hours, but the longer it cooks, the more mellow the flavor will be. If you can, leave it for as many as 6 hours (this is a good recipe when you're in the house all day). Serve with croutons or soup nuts, if desired.
Absolutely Best Brownies
These cake-like brownies are the most delicious, fudgy treats that I have ever eaten. They are so moist and super quick and easy to make. For best results, use Dutch-processed cocoa. For less cake-like brownies, use all-purpose flour instead of self-rising.