Preheat the oven to 350°F.

Lightly grease a baking dish large enough to hold the slider rolls snugly.

Place the bottom halves of the slider rolls into the baking dish, keeping them close together so they touch.

Spread the cooked chicken evenly over the rolls.

Drizzle the ranch dressing over the chicken and gently spread it with the back of a spoon so it’s evenly distributed.

Scatter the cooked bacon evenly across the chicken layer.

Combine the shredded mozzarella and shredded cheddar cheese, then sprinkle the mixture evenly over the bacon.

Place the top halves of the slider rolls on top and press lightly so everything settles.

In a small bowl, stir together the melted butter, garlic powder, and dried parsley.

Brush the butter mixture generously over the tops of the rolls.

Cover the dish loosely with foil and bake for 15 minutes.

Remove the foil and continue baking for another 10 minutes until the tops are golden.

Remove from the oven and let the sliders rest for 5 minutes before cutting and serving.