Chicken And Cheese Sliders Recipes

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.

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.

CHICKEN AND SLIDERS

Steps:

• Wash chicken and place in large pot. Cover with water and add chopped vegetables, bay leaves, salt and pepper. Bring to a boil, then reduce heat and simmer for about 2 hours or until meat comes away easily from the bone. Remove chicken from broth and strain liquid. Reserve the broth and discard all vegetables.
• When chicken is cool remove meat from the bones and all skin, keeping the chicken meat in reasonably large pieces.
• To make the noodles(sliders): Beat the egg with some of the cooled broth, measure out the flour, work the egg mixture into the flour adding broth as required until the dough forms a ball. Knead the ball for a few minutes. Roll out the dough on a floured surface. Cut the dough into strips about 1 1/2 inches wide and 3 inches long. Don't worry if they are irregular in shape. Leave any excess flour on the noodles.
• Bring the reserved broth to a rapid boil, add the noodles and let them boil for about 5 minutes. Reduce heat, add cut up chicken and simmer until the broth is very thick like gravy (add a little flour to thicken if required). Add salt and pepper to taste.

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.

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.

WHISKEY AND BEER BBQ CHICKEN SLIDERS

Steps:

• In 2-quart saucepan, heat sauce ingredients to boiling over medium heat, stirring frequently. Reduce heat to medium-low and simmer 20 minutes, stirring occasionally to prevent scorching.
• In medium microwavable bowl, place chicken; cover. Microwave on High 4 to 5 minutes or until hot. Add shredded chicken to sauce in saucepan, stir to coat.
• Place about 1/3 cup chicken mixture on bottom of each slider bun; top with bun top. Garnish each sandwich with green olive.

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 .