Chicken Bacon Ranch Pull Apart Rolls

1 15 oz pack 12-count potato rolls (i.e. Martin's)
1 pound thinly sliced deli chicken (Or 3 cups chopped cooked chicken)
8-10 slices bacon cooked and crumbled
12 slices colby jack cheese
1/3 cup prepared Ranch salad dressing
1/2 cup butter
1 Tablespoon chopped fresh chives
1 teaspoon garlic salt (or garlic powder)
1/2 teaspoon onion powder
2 Tablespoon grated Parmesan cheese

Preheat the oven to 350°F. Line a large baking sheet with parchment paper. Cook bacon until crisp then crumble and set aside.
Using a serrated knife cut through the middle of the potato rolls. Place the bottoms side by side on the pan. Set the tops aside.
In a small saucepan over medium heat, melt together the softened butter, chives, garlic salt and onion powder.
Brush the bottoms of the rolls with about 1/3 of the seasoned butter.
Layer 1/2 of the cheese slices on the bottom of the rolls then arrange the chicken and bacon over the cheese. Tear cheese slices if needed, to fit.
Drizzle with Ranch dressing. Top the chicken with the final layer of cheese. Brush liberally with butter mixture. Place the top half of rolls over the cheese.
Brush the remaining seasoned garlic butter on top and sides of slider rolls. Sprinkle with grated Parmesan cheese.
Cover loosely with foil. Bake covered for 20 minutes then uncover and bake for an additional 5-10 minutes or until the tops are lightly golden brown.
Use a sharp knife to cut chicken bacon ranch sliders apart and serve immediately with additional Ranch dressing, if desired.

Notes

These rolls can be assembled one day in advance, covered with plastic wrap and chilled in the refrigerator.
When making in advance, allow 15 minutes or so on the counter and wait to brush with melted butter and Parmesan cheese just before baking.
Storage and Leftovers: Store leftover sliders in an airtight container in the fridge for up to 3 days.
Reheating: You can reheat these chicken sliders in the microwave, in an air fryer or in the oven.