Chicken And Cheese Sliders Food

BAKED CHICKEN AND CHEDDAR SLIDERS

Steps:

• Cut block of rolls horizontally in half. (Do not separate rolls.)
• Place bottom halves of rolls in 13x9-inch pan sprayed with cooking spray; top with chicken, cheese and spinach.
• Spread 1/4 cup dressing onto cut sides of top halves of rolls; place, dressing sides down, on sliders.
• Mix remaining dressing with remaining ingredients until blended; brush over sliders.
• Refrigerate 20 min.
• Heat oven to 350ºF. Bake sliders 20 min. or until cheese is melted and sliders are heated through.

PULL-APART CHICKEN SLIDERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the roll bottoms on a baking sheet. Divide chicken, Cheddar cheese, barbeque sauce, onion, and parsley equally over the rolls. Cover with roll tops; brush with melted butter. Sprinkle Parmesan cheese and garlic on top.
• Bake in the preheated oven until golden brown and cheese is melted, about 20 minutes. Slice and serve.

GRILLED CHICKEN SLIDERS

Steps:

• For the chicken and marinade: Mix up the oil, Worcestershire sauce, chile powder, garlic, lemon juice, onions and some salt and pepper in a bowl and pour into a resealable plastic bag. Add the chicken to the bag and marinate for at least 2 hours and up to 4.
• Twenty minutes before cooking, fire up the grill.
• For the sandwich bar fixins: Set out separate plates or bowls of the honey mustard, pico de gallo, crumbled bacon, tomatoes and red onions.
• Grill the breasts for 2 to 3 minutes on the first side, then turn. Lay half a slice of cheese on each breast and grill until cooked through, a further 2 to 3 minutes.
• Serve the chicken with rolls and fixins and let everyone build their own sliders.

DELUXE BBQ CHICKEN MAC & CHEESE SLIDERS

Steps:

• Prepare Dinner as directed on package.
• Cook chicken and barbecue sauce in nonstick skillet on medium heat 2 to 3 minutes or until heated through, stirring frequently.
• Fill buns with macaroni and cheese, chicken mixture and pickles.

CHEESY CHICKEN SLIDERS

Steps:

• Preheat the oven to 350 degrees. Cut rolls in half lengthwise, keeping bottom attached as much as possible, and place in a 9x13 baking dish.
• Melt the butter in a large saucepan. Add the flour and cook for 1 minute. Stir in the garlic.
• Whisk in the milk slowly. Cook and stir over medium heat until the mixture thickens.
• Add the mozzarella cheese and ranch powder and stir until melted and creamy. Stir in the chicken, tomatoes, bacon, and spinach.
• Continue to stir until everything is heated through and the spinach is wilted. Season to taste with salt and pepper.
• Spoon the chicken mixture evenly over the rolls in the baking dish. Top with cheddar cheese. Place the tops of the rolls over the cheese.
• Stir together the melted butter and Worcestershire sauce. Drizzle over the tops of the rolls. Sprinkle with the sesame seeds.
• Cover the pan with foil and bake for 15 minutes. Remove foil and bake an additional 5 minutes. Cut through the rolls and serve immediately.

CHICKEN AND CHEDDAR SLIDERS

Steps:

• Preheat oven to 350 degrees.
• Slice the rolls in half with a serated knife. You don't have to pull the rolls apart, just leave them as two big sheets.
• Place the bottom of the rolls in a greased baking dish.
• Top them with 6 slices of the cheddar.
• Top the cheese layer with the full 1 lb of chicken.
• Top the chicken with the tomato slices.
• Put the bacon on top of the tomato slices.
• Now add the remaining six slices of cheese.
• Put the tops of the rolls back on.
• Mix the Italian seasoning with the salt and melted butter. Then brush the tops of the rolls with the mixture.
• Bake for 20-25 minutes, until the cheese is melted and the tops are golden brown.
• **To make in advance: Assemble fully and then place in the fridge. Bake before you are ready for guests to arrive. Can be assembled one day in advance.

CHICKEN AND CHEESE SLIDERS

Steps:

• Coat a medium saucepan with cooking spray. Cook bell pepper, onion and garlic in pan over medium heat, stirring, 3 minutes. Add chicken, barbecue sauce, chipotles and 1/4 cup water; cover and simmer until chicken reaches an internal temperature of 165°:F, 25 to 30 minutes. Remove chicken from sauce; place on a plate to cool for 5 minutes. Use a fork to pull meat off bone and shred; return meat to pan and toss to coat with sauce. Heat oven to 400°F. Open buns and set on a baking sheet covered with foil. Distribute chicken evenly among bottom half of each bun (about 2 tablespoons per bun); top each with 2 tablespoons cheese. Bake until cheese melts and bubbles, 4 to 5 minutes. Top with tomatoes, sprouts and bun cap; serve immediately.

BUFFALO CHICKEN SLIDERS

Steps:

• In a large pan or skillet, heat oil over medium heat
• Set up a dredging station using two shallow bowls. In one bowl, add egg whites, buttermilk, and buffalo sauce
• Using a hand mixer, beat mixture on medium-high speed until ingredients are well incorporated and mixture begins to peak
• In the other shallow bowl, add in flour, breadcrumbs, paprika, cayenne peppers, pepper, and Slap Ya Mama. Whisk well to combine
• Cut chicken into mini bun sized pieces
• Dredge chicken pieces first in egg white mixture, making sure to fully coat each piece
• Place egg white coated chicken into flour/breadcrumb mixture. Press dry mixture onto chicken pieces with clean hands, ensuring that every nook and cranny is coated
• Drop coated chicken pieces into preheated oil and cook on both sides for 5-7 minutes or until crispy and golden brown on the outside and fully cooked (no pink) on the inside. Remove from oil and place on a paper plate lined with paper towels
• Cut Hawaiian rolls in half (lengthwise) and place the bottom half of rolls on a baking sheet sprayed with non-stick spray
• Place fried chicken pieces onto bottom of rolls, ensuring each roll has a piece of chicken
• Generously drizzle chicken with buffalo sauce
• Top with provolone cheese
• Place rolls on top of the mini sliders and brush with melted butter
• Heat oven on low broil
• Place in oven for 2-3 minutes or until top of rolls are slightly golden and cheese has melted
• Remove from oven, serve while hot, and enjoy

GRILLED CHICKEN BACON SLIDERS

Steps:

• Slice bacon pieces in half and fry over medium-low heat until Place the palm of your hand flat on the top of each chicken breast. Apply light pressure as you slice it horizontally in half (be careful!) When you're finished, you'll have eight thinner chicken breast pieces. Slice each of these in half so you'll wind up with sixteen small chicken "patties." Place a piece of plastic wrap on top of the thicker pieces and pound gently with a rolling pin to flatten slightly. Brush both sides of the chicken pieces with a little bit of the bacon fat, then season with Cajun spice and salt and pepper to taste. Heat a grill pan if you have one, or a heavy skillet over medium to medium-high heat. Cook chicken pieces on the first side for a couple of minutes, then flip them over to the other side. Lay slices of cheese (whatever kind you'd like) on top of each piece, then top with a couple of bacon slices. Cook until chicken is done, then remove from the pan. Spread both sides of dinner rolls with the spread of your choice (mayo, mustard, etc.) and the toppings of your choice (tomato, lettuce, etc.) Place chicken pieces in between halved dinner rolls. Serve immediately!Variations:* Brush a little BBQ sauce on the chicken before laying on the slice of cheese and the bacon.* Brush a little Louisiana hot sauce on the chicken. Add bacon, then top with a bunch of celery leaves before putting inside the buns.* Change up the cheese, toppings, however you'd like!

SWISS CHICKEN SLIDERS

Steps:

• Preheat oven to 350°. In a small bowl, mix mayonnaise and mustard. Spread bun bottoms and tops with mayonnaise mixture. Layer bottoms with ham, chicken and cheese; replace tops. Arrange in a single layer in a 15x10x1-in. baking pan., Bake, covered, until sandwiches are heated through and cheese is melted, 10-15 minutes .

BUFFALO CHICKEN SLIDERS

Steps:

• Preheat oven to 375°. Spray a 9x13 pan with cooking spray.
• In a mixing bowl, combine shredded warm chicken, green onions, and 1/2 cup cheese.
• Stir together ranch dressing, softened cream cheese, and hot sauce. Pour over chicken mixture and mix thoroughly.
• Slice Hawaiian rolls in half horizontally and separate the top from the bottom. You can keep the rolls together and don't have to separate them. Place the bottom half of the rolls in the baking pan.
• Spoon the buffalo chicken mixture onto the rolls and spread it out evenly. Sprinkle the remaining 1 1/2 cups of cheese onto the chicken mixture.
• Place the top of the rolls on top of the cheese.
• In a separate bowl, melt the butter. Mix the ranch powder into the butter and spread on top of the rolls until it is evenly coated. Use all the butter for an amazing flavor.
• Cover with foil and bake for 15 minutes. Uncover and cook for another 5 minutes to toast the top of the rolls.