In a large bowl, combine the shredded chicken, cream cheese, ranch dressing, cheddar cheese, crumbled bacon, green onions, garlic powder, onion powder, salt, and pepper. Mix everything together until well combined. This will be your « crack chicken » mixture.
Prepare the Sliders:
Preheat your oven to 350°F (175°C).
Place the entire pack of Hawaiian rolls on a baking sheet or in a 9×13-inch baking dish. Without separating the rolls, slice them horizontally in half to create a top and bottom layer.
Assemble the Sliders:
Spread the crack chicken mixture evenly over the bottom half of the rolls.
Place the top half of the rolls back on top of the chicken mixture.
Butter the Rolls:
In a small bowl, mix the melted butter with garlic powder.
Brush the garlic butter mixture generously over the top of the rolls.
Bake the Sliders:
Cover the sliders with aluminum foil and bake for 20 minutes.
After 20 minutes, remove the foil and bake for an additional 5-7 minutes until the tops of the rolls are golden brown and crispy.
Serve:
Once baked, remove the sliders from the oven and let them cool for a couple of minutes.
Garnish with fresh parsley if desired and slice the sliders along the seams.
