Finger licking delicious, these Chicken, Cheddar, Ranch Sliders are sure to be a guest favorite. Plus they’re so easy to make, you may wind up making a second batch for yourself.
As you can probably tell by this point, I love to entertain friends and family. (I may also use them as guinea pigs in my various cooking experiments). One big conundrum that I continually face is my love of serving a variety of food balanced against the finite time we have to put the dinner party together. To help satisfy both sides of that equation, I absolutely LOVE easy to put together dishes, especially appetizers and desserts. Since we usually need to prioritize the entrée(s) and side(s), I like to keep a variety of quick and easy appetizers and desserts at the ready. I can pull these off in 20 minutes or so plus some amount of inactive either refrigeration or heating time.
These Chicken, Cheddar, Ranch Sliders are one such dish. In addition to being quick, they have the added attraction of being able to stand as a snack, appetizer, or lunch. I am a huge fan of the buffalo and ranch flavor combination. However, I often have some attendees who “do not like spice”. This may be why they are called “Chicken, Cheddar, Ranch Finger Sandwiches” and not something like “Buffalo Ranch Chicken Sliders”. (:: looks innocently away while twiddling thumbs:: ) All that said, the point isn’t to make these super spicy but just to add some flavor balance to the richness of the cream cheese and ranch. For a little extra tart tang, you can also add some pickled red onions or dill pickles. Again, I needed to tailor this to my audience, so this particular dinner party did not include them.
Related Recipes
If you want some ideas of other things to serve with these sliders, take a look at my Belated Holiday, Slumber, Brunch Party for menu ideas.
Looking for a similar recipe with a different flavor? Check out my Ham, Cheese, and Monte Cristo Cream Sliders.
Chicken, Cheddar, and Ranch Sliders
Ingredients
- 30 Low carb / Keto Dinner Rolls OR 10 Hot Dog Buns, sliced open the whole way through
- 8 ounces Cream Cheese 1 (8 ounce) package. Softened.
- 2 tablespoons Frank’s Red Hot or other buffalo sauce of your choice
- 3 tablespoons Ranch Dressing
- 48 slices deli sliced Buffalo Chicken Approximately 48 slices. The brand I use is thin sliced, so I double them up for each piece I lay down. You need enough slices to cover the full size of the pan four times.
- 24 slices Cheddar Cheese Approximately 24 slices OR enough to cover the full size of the pan twice
- 1.5 tablespoons Salted Butter melted
- 1 teaspoon Ranch Dressing Mix
- 0.5 cups Pickled Red Onion or Dill Pickle Relish optional
Instructions
- Grease a 9×13 baking pan with cooking spray and preheat your oven to 350 degrees F.
- To a microwavable mixing bowl, add the block of cream cheese, the Frank’s Red Hot, and the Ranch Dressing. Microwave on the defrost setting for 45 seconds. Stir. Then repeat, using 10 second intervals until the cream cheese, buffalo sauce, and ranch dressing are soft and completely combined. It should have the consistency of easily spreadable icing.8 ounces Cream Cheese, 2 tablespoons Frank’s Red Hot, 3 tablespoons Ranch Dressing
- Break the dinner rolls in half and spread the cream cheese mixture on each side.30 Low carb / Keto Dinner Rolls
- Line the bottom of the baking pan with the bottoms of the rolls.30 Low carb / Keto Dinner Rolls
- Layer slices of chicken in a double layer as long as the slices are thin. Then add the cheddar cheese slices.48 slices deli sliced Buffalo Chicken, 24 slices Cheddar Cheese
- Repeat with a second layer of chicken and cheese.48 slices deli sliced Buffalo Chicken, 24 slices Cheddar Cheese
- Top with the remaining halves of the rolls.30 Low carb / Keto Dinner Rolls
- Melt your salted butter. Stir in the 1 teaspoon of dry Ranch Dressing mix. Using a basting brush, lightly brush the tops of the rolls with the melted butter.1.5 tablespoons Salted Butter, 1 teaspoon Ranch Dressing Mix
- Bake at 350 degrees F for 20 minutes or until cheese is melted, ham is heated through, and tops are lightly browned but not burnt. Check after 20 minutes and put in for up to another 10 minutes as needed.
- Pre-cut the sliders before serving. If using hot dog buns, cut each bun into thirds, which should yield 30 sliders.
- Serve from the baking dish with a cut-and-server turner or remove to a serving dish and pre-cut the rolls apart for ease of grabbing by your guests.
Equipment
- Spoons
- Butter Knives
- Chef's Knife for pre-cutting the sliders
- Medium Bowl for mixing the Buffalo Ranch Sauce
- Cooking Spray
