Ingredients
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3 cup shredded rotisserie chicken
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1 cup barbecue sauce
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1 (15 oz) pkg Arnold Potato Slider Rolls
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12 dill pickle slices
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2 cups grated pepper Jack cheese
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3 tbsp melted butter
Steps
1
Preheat oven to 350°F. Line a small rimmed baking sheet or rectangular casserole dish with parchment.
2
In a medium bowl, stir together the chicken and barbecue sauce until well coated.
3
Place bottom half of rolls in prepared dish, making sure to keep the individual rolls connected.
4
Spoon chicken mixture on top, spreading in even layer. Top with the pickles and cheese. Add top half of rolls. Brush top with the butter.
5
Bake 12–15 min., until golden brown on top and cheese has melted. Let stand 5 min. Remove from pan using edges of parchment.
