Chicken Parm Sliders

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Crispy chicken nuggets, marinara, and gooey mozzarella get baked into pull-apart Hawaiian roll sliders with a buttery garlic-parmesan top.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Servings: sliders

Author: Holly

12 frozen chicken nuggets or 6-8 frozen chicken tenders (cut to fit on rolls after cooking)
1 (12 ounce) package Hawaiian rolls 12 rolls
¾ cup marinara sauce divided, plus additional for serving
1 cup shredded mozzarella cheese
¼ cup grated parmesan cheese

Bake the nuggets or tenders according to the package directions until crispy and fully heated. If using tenders, cut them into slider-sized pieces after cooking.
Make the garlic butter by melting the butter in a small bowl. Stir in 2 tablespoons of Parmesan cheese, Italian seasoning, and garlic powder.
Preheat the oven to 350°F. Line a 9x13-inch baking dish with parchment paper.
Without pulling the rolls apart, slice the rolls in half horizontally and place them in the bottom of the prepared baking dish. Set the top half aside.
Brush a layer of garlic butter over the bottom rolls, followed by ¼ cup of marinara. Arrange one nugget (or a piece of tender) on each roll. Top with remaining marinara, the mozzarella cheese, and ¼ cup of Parmesan. Place the top half of the rolls over the cheese.
Brush remaining garlic butter over the tops of the rolls.
Bake uncovered for 15-20 minutes or until the cheese has melted and the tops are lightly browned. Serve warm with additional marinara sauce for dipping.

Keep leftovers in an airtight container in the refrigerator for 4 days and in the freezer for 2 months.