Spinach Artichoke Chicken Sliders
To Market-To Market
12
10 minutes
20 minutes
Soft Hawaiian rolls stuffed with creamy, cheesy chicken and finished with a seasoned garlic-butter topping. This recipe makes 12 sliders and is perfect for a quick meal or party appetizer.
Ingredients
- 1 package of 12 Hawaiian sweet rolls
- 2 cups cooked, shredded chicken
- 4 oz cream cheese, softened
- 2 tbsp milk
- 1½ tsp Ain't No Joke It's Spinach Artichoke seasoning, divided
- 1 cup shredded mozzarella cheese
- 2 tbsp butter, melted
- 2 tbsp grated Parmesan cheese
- Salt, to taste
Directions
Preheat your oven to 350°F. Lightly grease a 9 × 13-inch baking dish.
In a large bowl, combine the shredded chicken, softened cream cheese, milk, 1 teaspoon of spinach artichoke seasoning, and ½ cup mozzarella.
Mix until the chicken is evenly coated. Add salt to taste.
Without separating the individual rolls, slice the entire package horizontally to create a top and bottom layer.
Place the bottom layer of rolls in the baking dish.
Spread the chicken mixture evenly over the rolls and sprinkle with the remaining ½ cup mozzarella.
Place the top layer of rolls over the filling.
Mix the melted butter with the remaining ½ teaspoon seasoning and Parmesan. Brush generously over the tops of the rolls.
Cover loosely with aluminum foil and bake for 12 minutes.
Remove the foil and bake for another 5–8 minutes, until the tops are golden and the filling is hot.
Slice into individual sliders and serve warm.