Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish or line it with parchment paper.

In a medium bowl, mix the shredded chicken with the Buffalo sauce and ranch dressing until evenly coated.

Without separating the rolls, slice the slider buns in half horizontally and place the bottom halves in the prepared baking dish.

Spread the Buffalo chicken mixture evenly over the bottom rolls. Top with cheese and blue cheese, if using.

Place the top halves of the rolls over the filling. Brush the tops with melted butter and sprinkle with green onions and sesame seeds or seasoning, if desired.

Cover loosely with foil and bake for 10 minutes. Remove the foil and bake for another 5 to 7 minutes, until the cheese is melted and the tops are lightly golden.

Let the sliders rest for 2 to 3 minutes before slicing and serving warm.