In a medium saucepan over medium heat, combine the buffalo sauce, butter, and 1/2 teaspoon of garlic powder.

Stir until the butter melts and the mixture is smooth.

Add shredded chicken and stir to coat. Simmer for 3-5 minutes, letting the flavors meld.

For a creamier texture, stir in the ranch or blue cheese dressing.

Preheat oven to 350°F (175°C).

Without separating the rolls, slice them horizontally into two layers. Place the bottom layer on a parchment-lined baking sheet.

Spread the buffalo chicken mixture evenly over the bottom layer of rolls.

Lay the cheese slices on top of the chicken, halving them to fit if needed.

Place the top layer of rolls on top of the cheese.

Mix melted butter, the remaining 1/2 teaspoon of garlic powder, and dried parsley.

Brush this mixture generously over the tops of the rolls.

Cover the sliders loosely with aluminum foil to prevent over-browning.

Bake for 10 minutes. Remove the foil and bake for an additional 5-7 minutes, or until the cheese is melted and the tops are golden.

Let the sliders cool for 5 minutes. Slice them apart and serve warm with ranch or blue cheese dressing on the side for dipping.