These sliders bring juicy shredded chicken smothered in Sweet Baby Ray’s, kicked up with Creole-seasoned ranch, and finished with a little crunch from pickles. They’re easy to prep, easy to eat, and perfect for your Big Game watch party lineup.

• Cook the Chicken: Season 2lbs of chicken breasts with Creole seasoning to taste. Place the chicken on a greased cookie sheet or in a glass dish, and bake at 375°F for 25 to 30 minutes, until cooked through. Let cool slightly, then shred.
• Make the Filling: In a bowl, combine the shredded chicken with 1 cup of Sweet Baby Ray’s and 1 cup of shredded cheese.
• Creole Ranch Drizzle: In a small bowl, mix ½ cup of Hidden Valley Ranch with ½ tsp. of Creole or Cajun seasoning and a dash of hot sauce to taste for a spicy, smoky drizzle.
• Assemble Sliders: Layer bun bottoms in a baking dish. Add the chicken mixture in a single layer, drizzle with Creole ranch, and top with pickles. Sprinkle a little more cheese, then place the bun tops on.
• Bake: Brush bun tops with 2 tbsp. of melted butter mixed with ½ tsp. of garlic powder. Cover with foil and bake at 350°F for 10 to 15 minutes. Uncover for the last few minutes to crisp the bun tops.