Favorite Cheesy Chicken Nugget Sliders
Roasted Carrots
Ingredients
- ½ (32-oz) pkg frozen fully cooked breaded chicken nuggets
- 1 (11-oz) pkg frozen Parker house-style yeast rolls, partially thawed
- ½ (24-oz) jar marinara sauce
- 1½ cups shredded mozzarella cheese, divided
- ½ cup shredded Parmesan cheese
- 2 Tbsp butter, melted
- ¼ tsp Italian seasoning (optional)
Instructions
- Heat desired amount of chicken nuggets according to package directions; then adjust oven temperature to 400°F.
- Cut rolls in half horizontally, keeping rolls intact. Return bottom of rolls to pan; spread about ½ cup marinara sauce over rolls. Sprinkle with 1 cup mozzarella.
- Chop chicken nuggets into bite-size pieces, and arrange over mozzarella. Dollop with about ½ cup marinara sauce, and sprinkle 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 25 minutes or until rolls are browned and cheese is melted. Cover with foil during baking if rolls get overly browned. Pull apart to serve.
- Pack any remaining sliders in lunch boxes.
Side Dish Ingredients
- ¾ lb carrots, cut into sticks
- 1 Tbsp olive oil
- ½ tsp Italian seasoning
- ½ tsp salt
- ⅛ 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 minutes or until lightly browned and tender.
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