Preheat your oven to 375°F (190°C). If you're not using pre-cooked chicken, cook and shred it now. A rotisserie chicken works perfectly for this recipe.

In a large mixing bowl, combine the softened cream cheese, buffalo hot sauce, ranch or blue cheese dressing, shredded chicken, 1/2 cup of the shredded sharp cheddar cheese, and the optional crumbled blue cheese. Mix thoroughly until all ingredients are well combined and creamy.

Using a serrated knife, carefully slice the entire block of Hawaiian rolls horizontally in half, keeping them connected. Place the bottom half of the rolls in a 9x13 inch baking dish.

Evenly spread the buffalo chicken dip mixture over the bottom half of the rolls. Place the top half of the rolls back on top of the dip.

In a small bowl, whisk together the melted unsalted butter, garlic powder, and dried parsley flakes. Brush this mixture generously over the top of the rolls, ensuring even coverage.

Cover the baking dish loosely with aluminum foil. Bake for 15 minutes to allow the dip to heat through and the rolls to soften.

Remove the foil, then sprinkle the remaining 1/2 cup of shredded sharp cheddar cheese over the top of the sliders.

Return the baking dish to the oven, uncovered, and bake for another 5-10 minutes, or until the cheese is melted and bubbly and the tops of the rolls are golden brown.

Remove from the oven and let cool for 5 minutes before slicing into individual sliders and serving warm. Enjoy!