Preheat the oven to 350°F (175°C).

If needed, prepare the shredded chicken and allow it to cool enough to handle.

In a large bowl, combine the shredded chicken, ranch dressing, hot sauce, salt, and black pepper. Stir until the chicken is thoroughly coated.

Keeping the dinner rolls connected, carefully slice them horizontally through the middle to create one large bottom layer and one large top layer.

Place the bottom half of the rolls in a 9×13-inch baking dish or on a rimmed baking sheet.

Spread the buffalo chicken mixture evenly over the bottom rolls.

Sprinkle the shredded cheese evenly over the chicken, making sure the filling reaches the edges.

Place the top half of the rolls over the cheese.

Combine the melted butter, Italian seasoning, and garlic powder in a small bowl. Brush the mixture generously over the tops of the rolls.

Cover the baking dish with aluminum foil and bake the Buffalo Chicken Sliders for 15 minutes.

Remove the foil and bake for another 5 minutes, or until the cheese is completely melted and the tops of the rolls are lightly golden.

Let the sliders rest for a few minutes, then separate or slice them into individual portions and serve warm.