Preheat the oven to 350°F (175°C). Lightly coat a large baking dish or rimmed baking sheet with cooking spray.

Place the shredded rotisserie chicken in a large mixing bowl. Add the buffalo wing sauce, ranch dressing, Cajun seasoning, salt, and black pepper. Stir until the chicken is evenly coated.

Keep each package of Hawaiian rolls connected. Using a large serrated knife, carefully slice horizontally through the middle of the rolls so you have one large top section and one large bottom section.

Arrange the bottom halves of the rolls in the prepared baking dish with the cut sides facing up.

Sprinkle half of the shredded Monterey Jack cheese evenly over the rolls.

Spread the buffalo chicken mixture evenly over the cheese, making sure the filling reaches the edges.

Sprinkle the remaining Monterey Jack cheese over the chicken. Place the top halves of the rolls over the filling.

Combine the melted butter and Italian seasoning in a small bowl. Brush the seasoned butter generously over the tops of the rolls.

Bake the Buffalo Chicken Sliders for 10–15 minutes, or until the cheese has melted, the filling is hot, and the tops of the rolls are lightly golden.

Remove from the oven and allow the sliders to rest for a few minutes. Slice them apart and serve warm.