Description
These cheesy, garlicky chicken sliders on sweet Hawaiian rolls are baked to golden perfection with buttery goodness. They’re easy to make, perfect for parties, and packed with flavor!
Ingredients
Units
Scale
For the Sliders:
- 12 Hawaiian sweet rolls
- 2 cups cooked shredded chicken (rotisserie chicken works great!)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup mayonnaise (or ranch dressing for extra flavor)
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Garlic Butter Topping:
- 4 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried parsley)
- 1 tablespoon grated Parmesan cheese
Instructions
- Preheat Oven – Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Prepare the Rolls – Slice the Hawaiian rolls in half horizontally, keeping them connected. Place the bottom half in the baking dish.
- Make the Filling – In a bowl, mix the shredded chicken, mozzarella, Parmesan, mayonnaise, minced garlic, Italian seasoning, salt, and black pepper.
- Assemble the Sliders – Spread the chicken mixture evenly over the bottom half of the rolls. Place the top half of the rolls on top.
- Make Garlic Butter Topping – In a small bowl, combine melted butter, minced garlic, parsley, and Parmesan cheese. Brush it generously over the tops of the rolls.
- Bake – Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for another 5-7 minutes, until the tops are golden brown.
- Serve – Let the sliders cool slightly before cutting and serving. Enjoy!
Notes
- Cheese Options: Swap mozzarella for provolone or cheddar for a different flavor.
- Extra Crunch: Add crispy bacon or a sprinkle of panko breadcrumbs on top before baking.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven for best texture.