Cooking Instructions

• Preheat the oven to 350°F. Lightly spray a 9×13-inch baking dish with nonstick spray. Set it aside.
• Add the cream cheese to a 4 to 5-quart heavy-bottomed stockpot over medium heat. Stir often until the cream cheese is melted.
• Sprinkle the ranch mix, onion powder, and cracked black pepper over the melted cream cheese. Stir to combine. Remove from the heat.
• Stir in the green onion, shredded chicken, crumbled bacon, and 1 cup of shredded cheddar. Stir until completely incorporated.
• Place the bottom rolls into the prepared baking dish.
• Spread the chicken ranch mixture evenly over the bottom rolls.
• Evenly sprinkle the remaining shredded cheddar cheese.
• Lay the top rolls over the shredded cheese.
• Use a pastry brush to spread the melted butter over the top rolls.
• Evenly sprinkle the parmesan cheese over the buttered rolls.
• Evenly sprinkle the chopped chives over the parmesan layer.
• Cover with aluminum foil and bake for 25 minutes.
• Remove the foil and bake for an additional 5 to 8 minutes, until golden. Remove from the oven and allow the sliders to rest for 5 minutes before cutting the individual servings.