Cheesy Chicken and Mushroom Sliders

close up shot of silver fork digging into cheesy chicken mushroom slider

These cheesy chicken sliders are loaded with the most irresistible creamy mushroom sauce and couldn't be more delicious if they tried!

Prep Time20

Total Time55

Course: Appetizer

Cuisine: American

Servings: sliders

Author: Chris Collins

Equipment

Sharp Knife & Chopping Board
Large Pan & Wooden Spoon (for filling)
Large Baking Dish (mine is 12x9" / 30x22cm)
Small Bowl & Brush (for butter)

Ingredients

Filling

Olive Oil, as needed
2 slices of Streaky Bacon, diced
1 Shallot, finely diced
150g / 5.3oz Baby Chestnut or Button Mushrooms, sliced
2 tbsp / 30g Butter
2 tbsp Plain Flour
240ml / 1 cup Chicken Stock
60ml / 1/4 cup Double/Heavy Cream
1 tsp Dijon Mustard
20g / 1/4 cup Parmesan
200g / 7oz Cooked Chicken, diced into small cubes
Salt & Black Pepper, to taste

Sliders

5x Crusty Rolls (see notes)
3 tbsp / 45g Butter, melted
15g / 0.5oz Parmesan (the fresh dusty stuff works best)
1 tbsp very finely diced Fresh Parsley
1 large clove of Garlic, finely grated
6 slices of Swiss Cheese, or as needed to cover the sliders

Instructions

Filling

Add a drizzle of oil to a large pan over medium heat, then add the diced bacon. Gently fry until crispy with the fat rendered out, then remove and place to one side, leaving the excess oil/fat behind.
Top up with oil if needed, then add the shallot and fry for 2 minutes (just until it softens slightly). Add the mushrooms and fry until everything is soft and golden. Melt the butter, then stir in the flour to create a roux. Add the stock, whisking as you go to avoid lumps forming, then stir in the cream. Stir in the mustard and parmesan until it melts, then stir in the chicken and bacon.
Gently simmer for a 2-3 minutes to thicken, then check for seasoning and adjust if needed. If the sauce is already very thick, you might not need to reduce too much more (see video for reference on the best consistency).

Rolls

Preheat the oven to 180C/350F.
Halve the rolls down the centre, then use your fingers to press in the centre of each halve to create little 'cups' for the filling. Place them cup-side-up in the baking dish (they should fit nice and snug).
In a bowl, combine the butter, parsley, garlic and parmesan and brush the centre of the rolls. If the butter thickens up, just spread it as best you can (it'll melt in the oven).
Bake in the oven (without the filling) for around 12 minutes until they crisp and just start to tinge golden around the top.

Sliders

Spoon the filling into the rolls, then cover with Swiss cheese. Bake for a further 10 minutes until the cheese melts and the filling is bubbling.
Tuck in and enjoy!

Video

Notes

a) Rolls - For reference, the rolls I used were around 60g/2oz each, 4" wide and 2" deep. You'll find crusty rolls in most supermarket bakeries. If yours are very firm and crusty, you might not need to pre-bake them for as long (just use your best judgment).

b) Make Ahead - These don't reheat particularly well, but you could make these ahead of time:

Filling - just allow to completely cool then tightly store in the fridge until needed.
Garlic Butter - tightly cover in the fridge until needed. Microwave in very short burst until creamy (don't go overboard because of the parmesan).

c) Cheese - The parmesan is a must, but you could swap out the Swiss if you'd like. I just love it because it's mild, creamy, melty and pairs perfectly with the filling. I imagine Cheddar or Gruyere would work great (don't use mozzarella, not enough flavour).

d) Calories - Per slider.

Nutrition