Easy Chicken Sliders

Name: Easy Chicken Sliders
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 12 sliders
Ingredients: 1 sheet sandwich rolls {I like to use Hawaiian sweet rolls (sliced in half}); 3 cups shredded rotisserie chicken {or you can use leftover shredded turkey}; 1 cup shredded mozzarella cheese {or cheese of your choice}; 1/4 red onion (sliced thin); 1/3 cup butter (or more as desired); 2 tablespoons dijon mustard; 1 teaspoon paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon crushed red pepper {optional for spice}; 1/2 teaspoon salt; 1/8 teaspoon black pepper

Easy Chicken Sliders are a great way to use up leftover Thanksgiving turkey or shredded chicken. Shredded chicken, cheese, red onion, dijon mustard and spices are sandwiched between slider buns and heated. These are the perfect dinner, lunch or even a snack for football game day.

Prep5 min
Cook25 min
Total30 min
Makes12 sliders
Calories193

Ingredients

12 sliders

1 sheet sandwich rolls {I like to use Hawaiian sweet rolls (sliced in half})
3 cups shredded rotisserie chicken {or you can use leftover shredded turkey}
1 cup shredded mozzarella cheese {or cheese of your choice}
1/4 red onion (sliced thin)
1/3 cup butter (or more as desired)
2 tablespoons dijon mustard
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon crushed red pepper {optional for spice}
1/2 teaspoon salt
1/8 teaspoon black pepper

Method

1
Preheat the oven to 350F. Grease and line a 9” x 13” casserole dish. Cut the sandwich roll sheet in half through the middle and lay the bottom half of the sandwiches in the casserole dish.
2
Layer on the shredded chicken, shredded cheese, and sliced red onions on top of the bottom layer of the buns. In a small bowl combine the paprika, garlic powder, onion powder, crushed red pepper, salt and pepper and stir well. Cover the sandwich fillings with the top of the sandwich sheet.
3
In a small saucepan, melt the butter and dijon mustard over medium-high heat, whisking to emulsify together.
4
Pour the butter over the sandwiches, using a pastry brush to ensure even coating. Sprinkle the paprika spice mixture over the buns.
5
Cover the casserole dish with tinfoil and bake for 15-20 minutes, until butter is fully absorbed. Uncover and cook for about 3 to 5 minutes, or until the top of the buns are lightly browned {watch to make sure they don’t burn}. Slice into individual sliders and serve immediately.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 325°F oven for 8 to 10 minutes or in an air fryer at 325°F for 4 to 5 minutes to keep the buns from drying out. Make ahead: Assemble the sliders up to 24 hours in advance and refrigerate covered. Add the butter-dijon topping and spice blend right before baking. Do not add the butter sauce ahead of time or the buns will get soggy. Drain any excess liquid from the shredded chicken before layering. Wet chicken is the most common cause of soggy bottoms.Bake covered for the first 15 to 20 minutes to melt the cheese and steam the filling, then uncover for 3 to 5 minutes to get a golden top. Do not skip either step. Use a pastry brush to work the butter-dijon mixture into the seams between the rolls, not just the tops. This is where the most flavor absorbs. Cheese options: mozzarella, pepper jack, sharp cheddar, or provolone all work well. Block cheese melts more evenly than pre-shredded.