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Shredded Chicken Sliders

Easy, cheesy shredded chicken sliders baked with a buttery honey-dijon glaze.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 12 Hawaiian rolls
  • 2 cups shredded chicken heaping; I use rotisserie chicken
  • 4 ounces provolone cheese sliced
  • 2 tablespoons butter melted (salted or unsalted)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 teaspoon poppy seeds
  • 1/4 teaspoon salt

Instructions

  • Preheat the oven to 350°F (175°C).
  • Using a serrated knife, slice the 12 Hawaiian rolls horizontally and place the bottom halves in a baking dish in a single layer.
  • Evenly spread 2 heaping cups shredded chicken over the roll bottoms, then lay the 4 ounces sliced provolone on top of the chicken.
  • Place the top halves of the rolls over the cheese and use a serrated knife to cut between each slider to separate them slightly (cuts should go through the top but not all the way through the bottom).
  • In a small bowl, whisk together 2 tablespoons melted butter, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1 teaspoon poppy seeds, and 1/4 teaspoon salt until combined.
  • Brush or spoon the glaze over the tops of the rolls, making sure some glaze gets between the cuts and on all exposed tops.
  • Bake for 20–25 minutes, until the cheese is melted and the tops are golden brown. Serve warm.

Equipment

  • 9-inch or similar baking dish
  • small bowl
  • pastry brush or spoon
  • Serrated knife
  • Measuring spoons

Notes

  • You can double the recipe and make it in a 9×13-inch casserole dish to serve 24 sliders.