Chicken Parmesan Slider Bake

 This is another recipe from Taste of Home Feb/Mar 2024 issue.  I did my own spin on it.  I’ll note where I made changes.

24oz. frozen breaded chicken tenders—> Instead of tenders, I put 4 chicken breasts in my Instapot with a cup of chicken broth, 1/2 cup of marinara sauce, 1/2 tsp. ea. onion powder and garlic powder, and 1 tsp. Italian seasoning.  Set the instapot to poultry and let it go.  When it was finished the chicken was easily shredded

2 pkg. Hawaiian rolls 

14 slices provolone cheese—>I added in shredded mozzarella as well

1 jar marinara sauce

Topping 

1/2 C. butter, melted 

1 tsp. garlic powder 

1 tsp. red pepper flakes 

1/2 C. Parmesan cheese

2 tbsp. minced fresh basil

I also added a tbsp. of parsley flakes 

Preheat oven to 375 degrees. If you are using the chicken tenders, prepare them according to package directions. Meanwhile without separating the rolls, cut them horizontally in half. Arrange bottom half in a greased 13x9 pan.  Place 8 cheese slices over roll bottoms, overlapping as needed.  Bake until cheese is melted, 3-5 minutes.

Layer rolls with half the sauce, chicken, remaining sauce, and remaining cheese.  Replace the top half of rolls.

For topping, microwave butter, garlic powder, and red pepper flakes, covered on high, stirring occasionally until butter is melted.  Pour over rolls, sprinkle with Parmesan cheese.  Bake uncovered until golden brown and heated through, 20-25 minutes.  Sprinkle with basil and parsley flakes before serving.