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Chicken Parm Sliders

Chicken Parm Sliders 

1 ½ pkgs. Kings Hawaiian Rolls, or similar roll, sliced in half horizontially

8 Cremer’s Fire roasted pre-cooked Chicken breasts, thawed and shredded

1 jar marinara sauce

2 cups shredded Mozzarella cheese

½ cup grated Parmesan Cheese

1 tablespoon Italian Seasoning

4-6 slices bacon, cooked crisp and crumbled

2 tablespoons butter or margarine, melted

1 teaspoon minced garlic

1 teaspoon dried parsley

Parchment paper

Aluminum foil 

Line a 9 x 13-inch baking dish with parchment paper, making sure to leave parchment hanging over sides of baking dish.  (If you use a 9 x 9-inch square baking dish, you will only need 1 pkg. of the rolls). 

Cut the Hawaiian rolls in half, horizontally.  Place bottom half in pan.  Use the second package of rolls to cover the bottom of the 9 x 13-inch baking dish.  Top with shredded pre-cooked chicken breasts.  Cover with marinara sauce, then top with Mozzarella and Parmesan cheeses, Italian seasoning and crumbled bacon.  Place the tops of the rolls over all.  Mix together the melted butter or margarine, minced garlic and dried parsley and pour over top of rolls.  Cover with aluminum foil and bake at 350-degrees F. for 25-30 minutes.  Remove from oven, cool 5 minutes, slice and serve. 

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