Chicken Bacon Ranch Sliders

Instructions

1. Preheat the oven to 400°F (200°C).
2. Arrange the bacon on a baking sheet and bake for 12–14 minutes, or until crispy. Transfer to a paper towel-lined plate, then chop into small pieces.
3. While the bacon cooks, season the chicken with the paprika, garlic powder, onion powder, seasoned salt, black pepper, salt, and red pepper flakes.
4. Heat the olive oil in a large skillet over medium heat and cook the chicken until golden brown, slightly crispy on the outside, and fully cooked through.
5. Remove the chicken from the skillet and let it rest for a few minutes before chopping into bite-sized pieces.
6. Using the same skillet, add the diced onion and cook until softened and lightly caramelized, about 6–8 minutes.
7. Stir in the minced garlic and cook for another 30–60 seconds, until fragrant.
8. In a large mixing bowl, combine the chopped chicken, chopped bacon, caramelized onions, cheddar cheese, Parmesan cheese, ranch dressing, and parsley. Mix until everything is evenly combined.
9. Reduce the oven temperature to 350°F (175°C).
10. Slice the Hawaiian rolls in half horizontally, and place the bottom half into a greased baking dish.
11. Spread the chicken mixture evenly over the rolls.
12. Top with a little extra cheddar then drizzle with more ranch if desired.
13. Place the top half of the rolls back on.
14. Mix together the melted butter, garlic powder, and parsley, then generously brush over the tops of the rolls.
15. Bake for 8–10 minutes, or until the cheese is melted and the rolls are warm and lightly golden.
16. Slice into individual sliders and serve warm.