Friday, April 27, 2018

Bacon Ranch Chicken Sliders

I made these a few times when we needed a quick dinner.  They're so easy and tasty.  For the dry ranch mix, I use Penzey's buttermilk ranch dry mix.  It's just herbs and spices and contains no MSG.  I love it.  Instead of all mayo, I use half mayo and half Greek yogurt.  I use rotisserie chicken for this recipe, making it super easy.  You won't need the whole chicken, so I save the rest of the meat for other recipes.

Bacon Ranch Chicken Sliders
adapted from Our Best Bites

1 package (12 rolls) Hawaiian Sweet Rolls
1/4 cup mayonnaise
1/4 Greek yogurt or light sour cream
1 teaspoon dry Ranch mix
1 cup shredded cheese
3/4 cup cooked, diced or shredded chicken
6-8 slices bacon, cooked and crumbled

1.  Preheat oven to 350 degrees. Line a baking sheet with foil.

2.  Without separating rolls, cut entire "loaf" in half like giant sandwich and open-side up on baking sheet.

3.  In a small bowl, combine mayo, yogurt and ranch mix. Spread mixture on both sides of rolls. Sprinkle half the cheese on the bottom half of the rolls, top with chicken, and then bacon, and then remaining cheese. Place top half of rolls on, sandwiching them together. Cover rolls with foil and place in oven for 20-30 minutes, until cheese is melted throughout.

4.  Remove from oven and let cool for a few minutes before transferring them to a cutting board and slicing individual rolls. 
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