Crack Chicken Sandwiches

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.

You could use leftover chicken or a rotisserie chicken you pick up at the grocery store for an even quicker prep time.
Don’t skimp on the butter. It soaks into all the nooks and crannies and adds a ton of flavor to both the top and the bottom half of the slider buns.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your sliders as the suggested baking time approaches.