Go Back
Sheet-Pan Buffalo Chicken Sliders
Rachel Kim

Sheet-Pan Buffalo Chicken Sliders

Buffalo chicken belongs in a slider only when the sauce clings. Mix it with shredded chicken and a little cream cheese before it reaches the rolls. Blue cheese on top gives the tray enough bite without a separate dip leaking everywhere.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12
Ingredients Method

Ingredients
  

  • 12 connected slider rolls
  • 3 cups shredded cooked chicken
  • 1/2 cup Buffalo-style hot sauce
  • 4 oz cream cheese softened
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup crumbled blue cheese
  • 3 tbsp unsalted butter melted
  • 1/2 tsp garlic powder

Method
 

  1. Heat the oven to 350°F and line a baking pan with parchment.
  2. Mix the chicken, hot sauce and cream cheese until evenly coated.
  3. Split the rolls as one slab and layer the bottoms with Monterey Jack, Buffalo chicken and blue cheese.
  4. Replace the roll tops and brush them with butter mixed with garlic powder.
  5. Cover and bake for 15 minutes, then uncover for 5 to 7 minutes until the filling reaches 165°F.
  6. Rest for 5 minutes and cut along the roll seams.