{"id":668,"date":"2025-11-12T18:28:02","date_gmt":"2025-11-12T19:28:02","guid":{"rendered":"http:\/\/www.cherrywillingham.org.uk\/?p=668"},"modified":"2025-11-27T09:43:56","modified_gmt":"2025-11-27T09:43:56","slug":"cheesy-chicken-and-mushroom-sliders","status":"publish","type":"post","link":"http:\/\/www.cherrywillingham.org.uk\/index.php\/2025\/11\/12\/cheesy-chicken-and-mushroom-sliders\/","title":{"rendered":"Cheesy Chicken and Mushroom Sliders"},"content":{"rendered":"

These cheesy chicken sliders are loaded with the most irresistible creamy mushroom sauce and couldn’t be more delicious if they tried!<\/strong><\/p>\n

You know what’s crazy? I’ve never uploaded a slider recipe to the blog before. I’ve been biding my time, testing around to try and create the perfect slider. Something off the beaten track too – something you’ve never had before. Well, I’m happy to report that the mission has been accomplished. Follow me…<\/p>\n

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Chicken and Mushroom Sliders<\/h2>\n

We’re essentially going to whip up a filling that’s similar to a Classic Chicken and Mushroom Pie<\/a> filling. Just imagine that, stuffed inside crusty garlic bread, then smothered in cheese. Yes, heaven truly is a place on earth.<\/p>\n

Layering the flavours<\/h3>\n

Alongside the obvious chicken and mushroom, we’re going to pack in more flavour with some bacon<\/strong>. This will not only offer a lovely smoky background flavour, but you can also use the excess fat to fry the mushrooms. We’re also going in with shallots<\/strong>, Dijon<\/strong> and Parmesan<\/strong> to really let the filling shine.<\/p>\n

Filling consistency<\/h3>\n

The sauce is made up of stock and cream<\/strong>, but we want it nice and thick before we add it to the sliders. As such, you’ll want to make a roux with flour and butter<\/strong>. You shouldn’t have to simmer it for long until it gets thick, and just keep in mind it gets saucy again as it bakes in the sliders.<\/p>\n

Process shots: fry bacon (photo 1), fry shallot (photo 2), fry mushrooms (photo 3), melt butter then stir in flour (photo 4), whisk in stock and cream then stir in parmesan and mustard (photo 5), stir in bacon and chicken (photo 6).<\/em><\/p>\n

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Cheesy Chicken Sliders<\/h2>\n

My problem with regular sliders is that there’s only so much saucy filling you can put in the centre without them getting too soggy and literally sliding around.<\/p>\n

My solution = use crusty rolls and turn them into mini bowls to contain the filling.<\/strong> This way us folks in the UK can also enjoy the fun without having to fly to the US to buy Hawaiian Rolls.<\/p>\n

Garlic bread sliders<\/h3>\n

When I first tested these, I just plonked the filling straight into the rolls and went from there. Don’t get me wrong, they were nice, but realistically, what isn’t improved by adding garlic bread to the situation? As such, we’ll be brushing the insides of the sliders with a simple garlic butter before we load them up.<\/p>\n

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What kind of cheese should I use?<\/strong> <\/p>\n

We’ve got parmesan in the filling and in the butter, which are both essential. I love using Swiss for the top – it’s mild and creamy yet melts perfectly. I recommend using that if you can, but Cheddar and\/or Gruyere would make great subs.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n

Process shots: halve rolls (photo 1), use your fingers to make a dent (photo 2), add to baking dish then brush with garlic butter (photo 3), bake (photo 4), add filling (photo 5), add cheese then bake (photo 6).<\/em><\/p>\n

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How to serve Chicken Sliders<\/h2>\n

Once the cheese has melted and the filling is golden and bubbly, you’re good to go. These are perfect for so many different occasions – think appetizers, game day, potluck, holiday season, lunch. <\/p>\n

Alrighty, let’s tuck into the full recipe for these cheesy chicken mushroom sliders shall we?!<\/strong><\/p>\n

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How to make Cheesy Chicken and Mushroom Sliders (Full Recipe & Video)<\/h2>\n
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<\/span> Print<\/a><\/p>\n

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Cheesy Chicken and Mushroom Sliders<\/h2>\n

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<\/span><\/span><\/span><\/span><\/span><\/div>\n
<\/div>\n
These cheesy chicken sliders are loaded with the most irresistible creamy mushroom sauce and couldn't be more delicious if they tried!<\/span><\/div>\n
<\/div>\n
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Course <\/span>Appetizer<\/span><\/div>\n
Cuisine <\/span>American<\/span><\/div>\n<\/div>\n
<\/div>\n
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Prep Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n
35 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n
Total Time <\/span>55 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n<\/div>\n
<\/div>\n
Servings <\/span>10<\/span> sliders<\/span><\/span><\/div>\n
Calories <\/span>303<\/span>kcal<\/span><\/span><\/div>\n
Author <\/span>Chris Collins<\/a><\/span><\/div>\n
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Equipment<\/h3>\n
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    Sharp Knife & Chopping Board<\/div>\n<\/li>\n
  • \n
    Large Pan & Wooden Spoon (for filling)<\/span><\/div>\n<\/li>\n
  • \n
    Large Baking Dish (mine is 12×9" \/ 30x22cm)<\/span><\/div>\n<\/li>\n
  • \n
    Small Bowl & Brush (for butter)<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n
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    Ingredients<\/h3>\n
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    Filling<\/h4>\n
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    • Olive Oil<\/strong>,<\/span> as needed<\/em><\/span><\/li>\n
    • 2<\/span> slices of<\/span> Streaky Bacon<\/strong>,<\/span> diced<\/em><\/span><\/li>\n
    • 1<\/span> Shallot<\/strong>,<\/span> finely diced<\/em><\/span><\/li>\n
    • 150g \/ 5.3oz<\/span> Baby Chestnut<\/strong> or Button Mushrooms<\/strong>,<\/span> sliced<\/em><\/span><\/li>\n
    • 2 tbsp \/ 30g<\/span> Butter<\/strong><\/span><\/li>\n
    • 2<\/span> tbsp<\/span> Plain Flour<\/strong><\/span><\/li>\n
    • 240ml \/ 1 cup<\/span> Chicken Stock<\/strong><\/span><\/li>\n
    • 60ml \/ 1\/4 cup<\/span> Double<\/strong>\/Heavy Cream<\/strong><\/span><\/li>\n
    • 1<\/span> tsp<\/span> Dijon Mustard<\/strong><\/span><\/li>\n
    • 20g \/ 1\/4 cup<\/span> Parmesan<\/strong><\/span><\/li>\n
    • 200g \/ 7oz<\/span> Cooked Chicken<\/strong>,<\/span> diced into small cubes<\/em><\/span><\/li>\n
    • Salt & Black Pepper<\/strong>,<\/span> to taste<\/em><\/span><\/li>\n<\/ul>\n<\/div>\n
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      Sliders<\/h4>\n
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      • 5x<\/span> Crusty Rolls<\/strong><\/span> (see notes)<\/em><\/span><\/li>\n
      • 3 tbsp \/ 45g<\/span> Butter<\/strong>,<\/span> melted<\/em><\/span><\/li>\n
      • 15g \/ 0.5oz<\/span> Parmesan<\/strong><\/span> (the fresh dusty stuff works best)<\/em><\/span><\/li>\n
      • 1<\/span> tbsp very finely diced<\/span> Fresh Parsley<\/strong><\/span><\/li>\n
      • 1<\/span> large clove of <\/span> Garlic<\/strong>,<\/span> finely grated<\/em><\/span><\/li>\n
      • 6<\/span> slices of<\/span> Swiss Cheese<\/strong>,<\/span> or as needed to cover the sliders<\/em><\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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        Instructions<\/h3>\n
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        Filling<\/h4>\n
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        • \n
          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.<\/span><\/div>\n<\/li>\n
        • \n
          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.<\/span><\/div>\n<\/li>\n
        • \n
          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).<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n
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          Rolls<\/h4>\n
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          • \n
            Preheat the oven to 180C\/350F.<\/span><\/div>\n<\/li>\n
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            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).<\/span><\/div>\n<\/li>\n
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            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). <\/span><\/div>\n<\/li>\n
          • \n
            Bake in the oven (without the filling) for around 12 minutes until they crisp and just start to tinge golden around the top.<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n
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            Sliders<\/h4>\n
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            • \n
              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.<\/span><\/div>\n<\/li>\n
            • \n
              Tuck in and enjoy!<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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              Video<\/h3>\n
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