Easy Chicken Sliders
Easy Chicken Sliders are a great way to use up leftover Thanksgiving turkey or shredded chicken.
Servings: 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
Instructions
- 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.
- 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, crushred red pepper, salt and pepper and stir well. Cover the sandwich fillings with the top of the sandwich sheet.
- In a small saucepan, melt the butter and dijon mustard over medium-high heat, whisking to emulsify together.
- Pour the butter over the sandwiches, using a pastry brush to ensure even coating. Sprinkle the paprika spice mixture over the buns.
- 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.
Video
Nutrition
Calories: 193kcal | Carbohydrates: 2g | Protein: 19g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 79mg | Sodium: 437mg | Potassium: 24mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 329IU | Vitamin C: 0.2mg | Calcium: 52mg | Iron: 0.1mg