Nashville Hot Chicken Sliders

• • • Food Club® Non-Stick Vegetable Oil Cooking Spray
    • 2½ cups shredded skinless rotisserie chicken breast meat
    • ½ cup Food Club® Ready To Serve Chicken Broth
    • 2 tablespoons Food Club® Light Brown Sugar
    • 1 tablespoon Food Club® Cayenne Pepper
    • 1 teaspoon Food Club® Garlic Powder
    • 1 teaspoon Food Club® Paprika
    • ½ teaspoon Food Club® Texas Style Chili Powder
    • 1 package (12 rolls) King’s Hawaiian Sweet Rolls, split lengthwise
    • 12 Food Club® Bread & Butter Chips plus additional for garnish (optional)
    • 1 cup pimento cheese spread
    • 1 tablespoon Food Club® Sweet Cream Unsalted Butter, melted
    • ½ teaspoon poppy seeds

• • • Preheat oven to 350°. Spray 11 x 7-inch baking dish with cooking spray.
    • In large skillet, cook chicken, broth, sugar, cayenne pepper, garlic powder, paprika and chili powder over medium-high heat 4 minutes or until heated through, stirring occasionally.
    • Place bottom rolls, cut side up, in prepared dish; top with chicken mixture, pickles, cheese and top rolls, cut side down. Brush tops of rolls with butter and sprinkle with poppy seeds; cover dish with aluminum foil.
    • Bake sliders 15 minutes or until heated through; uncover and bake 5 minutes or until tops of sliders are lightly browned. Let stand 5 minutes; cut into sliders and serve with additional pickles, if desired. Makes 12 sliders.