Preheat the oven to 350˚F. Line a large baking sheet with parchment paper and set aside.

Add the cream cheese and ranch dressing to a large bowl and warm in the microwave for 20 seconds. Add the ranch dressing and use a rubber spatula or wooden spoon to mix until well combined. Stir in the shredded chicken, bacon, and ½ cup of cheddar cheese.

Place the slider rolls on the prepared baking sheet. Carefully cut the rolls horizontally and set the tops aside.

Spread the chicken mixture evenly over the rolls. Sprinkle the remaining cheddar cheese over it, then set the top half of the rolls in place.

In a small bow, melt the butter. Whisk in the garlic powder and pepper, then use a pastry brush to spread it over the top. Sprinkle with grated Parmesan.

Cover the pan with foil and bake for 15 minutes. Carefully remove the foil and continue baking for 5-8 more minutes, until the cheese is melted and roll tops are golden brown. Garnish with parsley if desired before serving.