Yields: 12 Sliders (to feed about 4-6)
Prep Time: Less than 15 Minutes
Bake Time: 20 Minutes
- 12 Sliders - I used 12 of Martin's Sliced Potato Rolls
- 1.56 lb of Chicken Stripes - I used a whole bag of Tyson's Crispy Chicken Tenders
- 2.5 cups of pasta sauce - I used a whole jar of Classico's Tomato & Basil
- 2 cups of shredded cheese - I used a whole bag of SE Grocers brand Finely Shredded 6-Cheese Italian Blend (which included Parmesan, Mozzarella, Provolone, Romano, Fontina, Asiago)
- 3 tbsp butter, melted - I like to use Country Crock stick butter
- 1 tsp garlic powder
- 1-ish tsp Italian Seasoning
You Will Also Need:
- Baking Sheet
- Aluminum Foil - to cover pan, and sliders
- Pam (or Butter) - for greasing pan
- Measuring Spoon and Cup - I only needed a teaspoon
- Knife - to cut sliders
- Chicken Parmesan Sliders, Free Recipe from Home. Made. Interest
Above, I have provided the measurements for what I used - all are off from original recipe. All based on what I had on hand, and how it played into the recipe. For example, the original recipe called for 2 cups of pasta sauce, but I didn't want to leave 1/2 cup of sauce in the jar, so I used it all. Visit the original recipe for their measurements.
Shredded Cheese: Original recipe calls for 2 cups each of Mozzarella and Parmesan. The only Parmesan cheese I could find was $4 a bag, and I wasn't about paying that. I found a combo cheese that had both, and others in it. I bought two bags to equal 4 cups, but I only ended up using one bag.
Baking Sheet: Original recipe calls for a 9x13 casserole dish, but they also used small slider rolls. My rolls would not fit in the casserole dish, so I used a baking sheet.
Foil: For easy clean up on the baking sheet, plus is needed in baking process.
*All ingredients found at my local Winn Dixie - not a sponsored post.
In the recipe, there seems to be a debate in the comments about using frozen tenders versus cooked tenders. I put half of my bag of tenders on a plate and heated for 3 minutes, then repeated with other half. This cooked them enough to not be frozen, and then baked the rest of the way assembled. I did not have any trouble with cold or undercooked chicken, and my bread didn't burn having to bake longer.
I lined my baking sheet with foil, and assembled as directed. I used a teaspoon to pour the garlic butter on each roll so it would be more even, and then I sprinkled on the italian seasoning straight out of the packet - not really sure if I used a teaspoon, perhaps a little more. There's plenty in the packet though!
Baked as directed, and my sliders came out perfectly!
I will say, I made the whole pack of 12 sliders this time, but between the two of use, we only ate half of them. I was worried that they'd be soggy when I pulled them back out, but they really weren't. If you are concerned, or don't want to make a whole pack, it can easily be cut in half for Lunch/Dinner for 2. Left as such for Lunch/Dinner it will feed 4-6 or work great as appetizers, as I think this would be a great finger food to bring to a party or to munch on before dinner.
*To ReHeat: PreHeat oven to 425 F. Lay leftovers on greased baking sheet, and bake 7 (to 10) minutes. I did 6 sliders at 7 minutes.
Put your ingredients together, and go visit Home. Made. Interest to get started on your own delicious Chicken Parmesan Sliders!
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