White Barbecue Chicken Sliders
Herbed Corn on the Cob
Wine Recommendation
Clos du Bois Chardonnay
Ingredients
- 3 cups shredded rotisserie chicken
- 1 cup white barbecue sauce
- 1 (12-count) pkg Hawaiian sweet rolls
- 1 (8-oz) block pepper-Jack cheese, shredded
- 3 green onions, sliced
- 3 Tbsp butter, melted
- ½ tsp garlic powder
Instructions
- Preheat oven to 350°F. Toss together chicken and barbecue sauce in a bowl.
- Cut rolls in half. Place bottom halves in an 11- x 7-inch baking dish coated with cooking spray. Divide chicken mixture among rolls. Top with cheese, onions, and roll tops.
- Stir together butter and garlic powder; brush over sliders.
- Cover baking dish loosely with foil. Bake 15 minutes. Uncover and bake 5 minutes longer or until thoroughly heated and cheese melts.
Side Dish Ingredients
- 6 ears corn, still in husks
- 3 Tbsp butter, softened
- 1½ tsp Italian seasoning
Side Dish Instructions
- Microwave corn (still in husks), in 3 batches, 4 minutes per batch. Cool slightly, and then shuck.
- Stir together butter and seasoning. Serve with corn.
Budget Friendly Meal Plan
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