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Preheat oven to 350°F.
In a large mixing bowl mix together the cream cheese, mayo, sour cream, ranch powder, bacon, and green onions until smooth and creamy.
Add 1 cup of the cheese and the chicken and mix again until combined.
Cut the rolls all together in half, so you have a top and bottom piece. Do not separate the individual rolls.
Place the bottom rolls in a casserole dish. Add the chicken mixture on top of the rolls followed by the remaining shredded cheddar cheese. Cover with the top rolls.
In a small mixing bowl add the butter, garlic and onion powder, parsley and the parmesan cheese until combined.
Use a pastry brush to brush the topping over the top of the rolls.
Cover the dish with foil and bake for 20 minutes.
Remove the foil and bake for another 5 minutes until the rolls are golden and the cheese is melted.
Cut into individual sandwich sliders and serve hot.