Preheat the oven to 350 degrees.

Line a baking sheet with tin foil, or use a casserole dish for the dinner rolls. If you’re doubling this recipe, 2 packs of Hawaiian Rolls fit snuggly into a 9x13 pan.

In a bowl, combine 2 cups of shredded chicken, 1 cup of ranch dressing, 1 cup of chopped bacon, and 1 tablespoon of vinegar or pickle brine. When it’s mixed, season with salt and pepper to taste.

Cut the dinner rolls in half horizontally. Place the bottom half of the rolls in your pan. Cover the rolls with 1 cup of shredded cheddar cheese. Top the cheese with the chicken, bacon, ranch mixture and cover with the top half of the rolls.

Using a pastry brush, brush the melted seasoned butter over the top of the chicken bacon ranch sliders. Cover with tin foil and bake at 350 for about 20 minutes or until the cheese is melted and the sliders are heated through. Take the foil off and let the top of the sliders begin to brown.