Chicken Parmesan Slider Bake
Sliders are the perfect finger food for any get-together, and this flavorful chicken Parmesan version won’t disappoint. —Nick Iverson, Denver, Colorado
Ingredients
- 24 ounces frozen breaded chicken tenders
- 1 package (12 ounces) Hawaiian sweet rolls
- 1 package (7-1/2 ounces) sliced provolone and mozzarella cheese blend
- 1 jar (24 ounces) marinara sauce
- TOPPING:
- 1/2 cup butter, cubed
- 1 teaspoon garlic powder
- 1 teaspoon crushed red pepper flakes
- 1/4 cup grated Parmesan cheese
- 2 tablespoons minced fresh basil
Reviews
Was a hit. Definitely a fork
There must be a typo here. One 12 ounce rolls will not cover a 13 x 9 pan ???
It was so easy and also delicious. ??/?????? In my opinion, everyone can try it ???
Very easy to make and the young adults LOVED it! I was already informed we need these for SuperBowl Sunday.
I made this for my son, who ate it for several days running. Called it the "Gift that keeps on giving." Super easy and super tasty.
Awesome! I’m not partial to sweet rolls, so I used large hamburger buns. I also used frozen breaded chicken patties instead of chicken strips ( I didn’t pre-cook them) I left out the thyme because I don’t like it. These were delicious and so easy and quick to make. I love the crunch of the toasted bun.
I wish I would have realized that 20 minutes in 375 in an oven will toast the top buns almost to a black crust. I will definitely tent them with aluminum foil next time. Can anyone tell me if I should have used just a bake versus a convection bake?
Can someone answer the previous question - if you prepare the chicken and cook them and then assemble and cook them again - wouldn't they be hard as rock? Please respond -looking to make for Father's Day -thanks
Question for those that have made this, it says to prepare chicken tenders according to package directions...I assume that means to cook them. Then this recipe calls for baking them for an additional 30 minutes? Wouldn't that make them tough as heck?
If I could have given this recipe 10 stars, I'd have done it. Made these for a combination grad/bon voyage party for our youngest son & daughter last weekend. I was wishing I'd tripled the recipe for the party! They were gone in a flash! Had to make more on Sunday for our son to take back to college with him so he'd have them for "finals week"! Didn't change a thing! Will be serving these often at our house!