Cheesy King Ranch Chicken Sliders!
Move over Ranch dressing, these King Ranch sliders are taking over! Layers of cheese, chicken, and Ro*Tel baked into slider buns make an epic Rebound bite.
1 tbsp neutral oil
1 medium onion, chopped
1 medium bell pepper, chopped
1/2 10.5-ounce can condensed cream of chicken soup
1/2 10.5-ounce can condensed cream of mushroom soup
1 10.5-ounce can Ro*Tel
2 tbsp taco seasoning, divided
2 cups cooked and shredded chicken
1 12 pack slider buns, cut in half lengthwise
2 cups shredded cheddar cheese, divided
2 tbsp unsalted butter, melted
Preheat oven to 350° F. Lightly grease 9×13 baking dish and set aside.
Heat neutral oil in large skillet over medium-high heat. Once oil is hot and shimmering, add onion and bell pepper to skillet. Let veggies cook 2 to 3 minutes or until slightly softened.
Remove skillet from heat. Pour in cream of chicken soup, cream of mushroom soup, and Ro*Tel. Stir to incorporate, then add 1/2 of the seasoning and shredded chicken. Stir until all ingredients are well combined, then set aside.
Place bottom of slider buns into greased pan.
Top slider buns with 1/2 of the cheese, then all the chicken mixture.
Place remaining cheese on top then place slider bun tops on over chicken.
Mix together melted butter and remaining taco seasoning. Brush over slider tops.
Place in oven for 20-25 minutes, or until cheese is melted and bubbly.
Slam dunk and serve warm!