Favorite Cheesy Chicken Nugget Sliders
Roasted Carrots
Ingredients
- ½ (32-oz) pkg frozen fully cooked breaded chicken nuggets
- 2 (11-oz) pkg frozen Parker house-style yeast rolls, partially thawed
- 1 (24-oz) jar marinara sauce
- 3 cups shredded mozzarella cheese, divided
- ½ cup shredded Parmesan cheese
- ¼ cup butter, melted
- 1 tsp Italian seasoning (optional)
Instructions
- Heat chicken nuggets according to package directions; then adjust oven temperature to 400°F.
- Cut pan of rolls in half horizontally, keeping rolls intact. Return bottom of rolls to pans; spread about ½ cup marinara sauce over rolls. Sprinkle each pan with 1 cup mozzarella.
- Chop chicken nuggets into bite-size pieces, and arrange over mozzarella. Dollop each pan with about ½ cup marinara sauce, and sprinkle each with ½ cup mozzarella.
- Sprinkle with Parmesan, and cover with roll tops.
- Brush rolls with melted butter, and, if desired, sprinkle with Italian seasoning.
- Bake 20 to 30 minutes or until rolls are browned and cheese is melted. Cover with foil during baking if rolls get overly browned. Pull apart to serve.
Side Dish Ingredients
- 2 lb carrots, cut into sticks
- 2 Tbsp olive oil
- 2 tsp Italian seasoning
- 1 tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Preheat oven to 400°F. Combine carrots, oil, Italian seasoning, salt, and pepper on a rimmed baking sheet; toss.
- Roast 20 to 25 minutes or until lightly browned and tender.
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