Chicken Parm Sliders

When tailgates, potlucks and Super Bowl parties are afoot, no-fuss appetizers and easy-to-serve handhelds are a must to feed the masses. Enter chicken parm sliders. These thickly layered sliders are the ideal Super Bowl party food, and you need just a handful of premade ingredients to make them.

With fluffy Hawaiian rolls, melty cheese, tangy marinara sauce and crispy chicken tenders, these sliders might be gone before kickoff.

Ingredients for Chicken Parm Sliders

• Breaded chicken tenders: Precooked, breaded and frozen chicken tenders are what we’re looking for here. We found the best chicken tenders you can buy at the store if you need some guidance, but you can buy any brand that fits your budget and tastes.
• Hawaiian rolls: Grab one package of soft, squashy Hawaiian rolls. They’re the best for slider recipes!
• Provolone cheese: Presliced provolone makes assembly very easy. You can use shredded provolone cheese if that’s all you have on hand, but know that it might make assembly a little messier.
• Marinara sauce: We recommend a thicker marinara sauce, as a thin sauce could make the buns soggy. If you like to dip your sliders, buy a little extra marinara sauce.

Directions

Step 1: Cook the chicken, and cut the buns

Preheat the oven to 375°F. Prepare the chicken tenders according to the package directions. Meanwhile, without separating the rolls, cut the Hawaiian roll loaf horizontally in half. Arrange the roll bottoms in a greased 13×9-inch baking dish.

Step 2: Melt the cheese

Place eight cheese slices over the roll bottoms, overlapping the slices as needed. Bake the rolls until the cheese is melted, three to five minutes.

Editor’s Tip: Don’t turn the oven off after this step! You’ll be baking again in just a bit.

Step 3: Assemble the sliders

Spoon half of the marinara sauce over the rolls, using the back of the spoon to spread the sauce evenly to all corners and sides. Layer the chicken tenders on top, then evenly spread with the remaining marinara sauce. Add the remaining six cheese slices. Replace the top halves of the rolls.

Step 4: Drizzle on the topping

In a small bowl, microwave the butter, garlic powder and crushed red pepper flakes, covered, on high, stirring occasionally, until the butter is melted. Pour the butter mixture evenly over the rolls. Sprinkle the tops with Parmesan.

Editor’s Tip: You can also melt the butter mixture in a small saucepan over medium-low heat, stirring constantly.

Step 5: Bake

Bake the rolls, uncovered, until they’re golden brown and heated through, 20 to 25 minutes. Sprinkle the sliders with basil. If desired, pour extra marinara sauce into a small serving bowl, and serve alongside the sliders for dipping.

Taste of Home

Recipe Variations

• Make your own tenders: We have a ton of delicious recipes for homemade chicken tenders, ranging from baked to air-fried to deep-fried!
• Use a different chicken: You don’t have to use chicken tenders for this recipe. You can use any precooked chicken, like shredded rotisserie chicken or chicken nuggets.
• Swap in another cheese: You can really use any mild-ish sliced cheese for this recipe. Mozzarella or Muenster would be fantastic.
• Sneak in extra meat: No one can object to a few slices of salami or pepperoni layered in these chicken parm sliders.
• Add in vegetables: Layer sauteed zucchini, spinach, cherry tomatoes or onions in the sliders for some veggie power.

How to Store Chicken Parm Sliders

To store any leftovers, let the chicken parm sliders cool completely to room temperature. Place the sliders in an airtight container, and store in the fridge for up to three days.

Chicken Parm Sliders Tips

Taste of Home

Which rolls are best for sliders?

The best rolls for slider recipes are sweet, fluffy and buttery Hawaiian rolls. Since they’re individual buns but still connected, they’re easy to assemble en masse and cut up when it’s time to serve. Dinner rolls also work!

What do I do if my sliders are browning too quickly?

If your sliders are browning too quickly in the oven, tent the baking dish with foil. This discourages browning but still lets everything cook up.