Bacon Ranch Nugget Sliders

Melissa Kip

"Family-friendly, so easy and just plain yummy! Mini chicken sandwiches are a quick fix when you have a pile of kids on your hands. Excellent for kids, parties, and life on a budget. These little sandwiches are easily tweaked to taste. I look forward to hearing others' suggestions!"
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Ingredients

33 m servings 324 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 324 kcal
  • 16%
  • Fat:
  • 20.5 g
  • 31%
  • Carbs:
  • 165.7g
  • 53%
  • Protein:
  • 13 g
  • 26%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 708 mg
  • 28%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 400 degrees F (200 degrees C). Spread chicken nuggets and slider buns on separate baking sheets.
  2. Bake chicken nuggets in the preheated oven until heated through and crisp, 15 to 20 minutes.
  3. Bake slider buns until lightly toasted, 3 to 5 minutes.
  4. Place 2 chicken nuggets on each toasted bun. Top with ranch dressing. Sprinkle bacon bits over dressing. Place a leaf of lettuce and slice of tomato on top.

Footnotes

  • Cook's Notes:
  • Bake the chicken nuggets according to package directions.
  • If you use larger buns, you will need an extra chicken nugget per person.

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