Rotisserie chicken is usually already pretty pull-apart, but I like smaller pieces in sliders, so I just broke it up more with my hands once it was out of the container.

Do this in a pan over medium-low heat, stirring as it goes so it doesn't stick or scorch. Once it's melted and smooth, stir in the onion powder and black pepper. Then add the chicken and bacon bites and mix until everything's coated and combined. It looks a little chaotic at this stage, honestly kind of unglamorous, but it smells really good.

Don't separate them keep the whole pack connected as one slab. Slice the entire thing in half horizontally so you end up with a top layer and a bottom layer. Put the bottom layer in your baking dish.

Spread the chicken mixture over the bottom rolls, then add your shredded cheese on top of that. Put the top layer of rolls back on like a lid.

Melt a little butter and spoon it over the top of the rolls no brush needed, the back of a spoon does the job. Sprinkle parmesan over everything. If you have chives, scatter some on for looks. I didn't have any, so mine skipped that step and still tasted fine.

Cover the whole dish with foil and bake at 350°F for 25 minutes. Then remove the foil and bake another 5 to 8 minutes so the top gets a little golden.