Crack Chicken Sliders

Preheat the oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper or lightly grease.
In a large bowl, combine the shredded chicken, softened cream cheese, shredded cheddar, crumbled bacon, and ranch seasoning. Mix until fully combined and creamy.
Slice the slider rolls in half horizontally, keeping the tops attached as one piece. Place the bottom halves in the prepared baking dish.
Evenly spread the chicken mixture over the bottom rolls, covering them completely. Place the top halves of the rolls back on.
Brush the tops with melted butter for added flavor and golden color.
Bake uncovered for 15–18 minutes, or until the cheese is melted and the tops are golden brown.
Garnish with chopped green onions. Serve warm, straight from the baking dish.

Add a layer of sliced pickles or jalapeños before baking for a punch of flavor or heat.
Use a mix of mozzarella and cheddar for extra gooey texture.
Swap the ranch seasoning for buffalo sauce and blue cheese crumbles for a spicy buffalo version.
Replace bacon with turkey bacon or leave it out for a lighter take.

For best results, shred the chicken finely so the filling stays cohesive and easy to spread.
If preparing ahead, cover and refrigerate assembled sliders before baking. Bake for an extra 5 minutes if chilled.
To make slicing easy, use a serrated knife and cut between each roll after baking.
These reheat well—wrap in foil and warm in the oven at 300°F for 10–15 minutes.