Ranch Chicken Sliders Rsc Recipes

CHICKEN BACON RANCH SLIDERS

Steps:

• In a mixing bowl, combine the chicken, Ranch dressing, bacon, and Parmesan cheese. Stir until combined.
• Cut the Hawaiian rolls in half horizontally.
• Grease a 9x13 baking pan and place the bottom half of the bread into the pan.
• Place chicken mixture evenly on top of the bread.
• Sprinkle the cheese evenly on top of the chicken.
• Place the top half of the bread on top of the cheese to create a sandwich.
• In a small bowl, combine the melted butter with the garlic powder.
• Using a pastry brush, brush the butter on the top of the bread, coating it entirely.
• Cover the pan with aluminum foil and place pan into preheated oven, 350 degrees.
• Bake for about 15 minutes.
• Remove foil and pan from oven, serve and enjoy!

RANCH CHICKEN SLIDERS #RSC

Steps:

• Heat an outdoor grill or griddle pan to medium high. Place a skillet over medium-high heat. Add a drizzle of Olive oil and the bacon to the pan and cook until crisp, about 5 minutes. Drain on paper towels to cool, then dice.
• While the bacon cooks, place the chicken in a large bowl. Grate the shallots on top of the chicken . Add the hot sauce, poultry seasoning, salt and lots of pepper. Stir in the cooked bacon, mix and form 8 slider patties, about 2- 1/2 to 3 inches wide. Drizzle with Olive Oil to coat lightly.
• Cook on the grill or griddle, turning once, until cooked through, 8 to 10 minutes.
• While the sliders cook, heat the broiler.
• Place the avocado in a food processor. Add the yogurt, lemon juice, Ranch Seasoning Mix and process into a smooth, thick sauce.
• Butter the buns and place on a baking sheet and toast under the broiler. Serve the Ranch Slider with the lettuce, tomatoes and avocado-ranch sauce between the toasted buns.

RANCH CHICKEN SLIDERS

Steps:

• Place chicken in a 3- or 4-qt. slow cooker. Sprinkle with dressing mix; top with cream cheese. Cook, covered, on low until a thermometer inserted in chicken reads 165°, 2-1/2 to 3-1/2 hours (mixture may appear curdled). Meanwhile, place pretzels, chips and Parmesan in a food processor; pulse until combined. Reserve 1 cup for sliders. Transfer remaining to a shallow bowl., Remove chicken from slow cooker; shred with 2 forks. Return chicken to slow cooker; stir to combine. Add reserved 1 cup pretzel mixture; cool completely. Refrigerate at least 30 minutes., In a shallow bowl, whisk eggs and milk. Combine flour, garlic salt, pepper and paprika in another shallow bowl., Shape chicken mixture into twelve 1/2-in.-thick patties. Dip patties in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then in remaining pretzel mixture, patting to help coating adhere., In a cast-iron or other heavy skillet, heat 1/4 in. of oil to 375°. Fry sliders, a few at a time, until golden brown, 3-4 minutes on each side. Drain on paper towels. Serve on buns with toppings as desired.

CHICKEN BACON RANCH SLIDERS

Steps:

• Preheat oven to 350 degrees. Place Hawaiian rolls in an oven safe casserole dish or baking pan.
• Layer chicken, cheese, and bacon on top of the bottom half of rolls. Place remaining half of rolls on top.
• Brush the ranch dressing over the tops of the slider rolls, getting into the nooks and crannies that connect the rolls.
• Sprinkle the tops with dried onion, parsley and dill.
• Cover with foil and bake, 15-20 minutes until heated through and cheese is melted. Remove foil and cook for 5 more minutes. Allow to cool slightly. Cut & serve.

LADD'S CHICKEN BACON SLIDERS

Steps:

• For the marinade: Combine the honey, Dijon mustard, lemon juice, paprika, salt, pepper and crushed red pepper flakes in a large bowl.
• Add the chicken cutlets and toss to coat. You can the cook the cutlets straight away or cover and marinate in the fridge for a couple of hours or overnight.
• For the rolls: Preheat the oven to 350 degrees F. Heat a grill or grill pan over medium-high heat.
• Place the rolls on a sheet pan. Brush the tops of the rolls with the melted butter and sprinkle over the seasoning. Bake to warm through and toast slightly, 5 to 6 minutes, then set aside.
• For the filling: Meanwhile, grill the chicken pieces for 3 to 4 minutes on the first side. Flip and top each with a halved piece of bacon and a halved piece of Cheddar. Continue to cook until the cheese is melted and the chicken is cooked through, 3 to 4 more minutes. Remove.
• Separate the rolls and slice in half horizontally. Place the bottoms on a platter and top each one with a tablespoon of ranch dressing, a lettuce leaf and a chicken piece. Add a slice of tomato, some fried onions and pickled jalapeños to each. Add the tops of the rolls and place a decorative toothpick through each slider. Serve.

HIDDEN VALLEY RANCH CHICKEN CASSEROLE #RSC

Steps:

• Preheat oven to 400 degrees F.
• Season chicken pieses generously on each side with Hidden Valley Ranch seasoning mix and 1 TBSP smoked paprika. Let chicken stand for 20 minutes after being seasoned. Meanwhile, roast tomato in oven until skin is charred, peel and dice.
• Heat oil in large skillet, over medium high heat. Add chicken, without crowding, and brown well. Turn chicken and brown well. Add green pepper and shallots, and cook until soft. Add garlic and tomato, then cook 5 minutes while stirring. Add spinach, cook down, then add pepper sauce, reduce heat and simmer, covered, 30 minutes.
• Transfer chicken stew to 9", 2 QT casserole dish. Sprinkle with grated parmesan cheese. Bake until cheese is light brown on top.

CREAMY RANCH CHICKEN BALLS #RSC

Steps:

• Boil chicken breasts in a pot until done and remove from pot and let cool.
• Once cooled, shred the chicken into pieces and give the shredded chicken a rough chop with a knife and place in a large bowl.
• Add cream cheese, ranch dressing, lemon juice to chicken and mix well with hands then set aside.
• Roll out the pizza dough and cut into 2'' -3'' squares.
• Take a spoonful of chicken mixture and roll into a ball.
• Place the balls into the center of the pizza dough squares and close the dough around the chicken.
• Drizzle the balls with Extra Virgin Olive oil and then roll in bread crumbs.
• Place the balls on a cookie sheet 2" apart and refrigerate for 30 minutes.
• Remove from fridge and place in a 350 degree oven for 20 - 25 minutes or until golden brown.
• Serve alone as a snack, or with yellow rice, veggies, or serve with chicken gravy.

SHRIMP SLIDERS WITH REMOULADE SAUCE #RSC

Steps:

• 1. In a medium bowl, combine the first 8 ingredients for the salsa and refrigerate until ready to serve.
• 2. In a blender, combine the next 12 ingredients for the Remoulade Sauce. Process until smooth.
• 3. In a medium bowl, combine the shrimp and parsley leaves with 1/4 cup of the Remoulade Sauce and toss. Season with the 1/4 tsp salt and 1/4 Tsp white pepper.
• 4. Spread 1/4 cup of the Remoulade Sauce on the bottom half of each bun. Place a slice of tomato and the top half of the bun.
• 5. Serve with a portion of the salsa and some potato chips.