Easy Marry Me Chicken Sliders
These Marry Me Chicken Sliders are a cheesy, crowd-pleasing meal made in just 35 minutes! Shredded rotisserie chicken is tossed in a creamy sun-dried tomato and Parmesan sauce, layered with fresh spinach and Monterey Jack cheese on soft Hawaiian rolls. Topped with a savory garlic butter and baked until golden, they are perfect for a quick family dinner or a party snack.
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Servings: 12 sliders
Calories: 335kcal
Equipment
- 7x11-inch Baking Dish: This is the perfect size to hold all twelve rolls snugly so they bake evenly.
- Medium Saucepan: You will use this to simmer your cream, spices, and sun-dried tomatoes into that famous sauce.
- Serrated Knife: A long, bread-style knife makes it much easier to slice the whole pack of Hawaiian rolls at once.
- Small Microwave-Safe Bowl: This is for melting your butter to make the delicious garlic topping.
- Pastry Brush: Use this to spread the garlic butter evenly over the tops of the rolls for that golden finish.
- Aluminum Foil: You will need this to cover the dish so the cheese melts perfectly without burning the bread.
Ingredients
The Creamy Chicken Filling
- 3 cups Rotisserie chicken, shredded
- ¾ cup Heavy whipping cream
- ½ cup Sun-dried tomatoes, soaked, drained, and chopped fine
- ½ cup Grated Parmesan cheese
- 1 tsp Garlic powder
- ½ tsp Kosher salt
- ½ tsp Black pepper
- ½ tsp Crushed red pepper flakes
The Sliders & Toppings
- 1 package King’s Hawaiian sweet rolls (12 count)
- 1 cup Monterey Jack cheese, shredded
- ½ cup Fresh baby spinach
- ¼ cup Unsalted butter, melted
- 1 tsp Fresh garlic, minced
- 2 tbsp Fresh parsley, chopped
Instructions
- Prep the Oven: Preheat your oven to 350°F. Give a 7×11-inch baking dish a light coating of grease.
- Simmer the Sauce: In a saucepan over medium heat, whisk together your cream, sun-dried tomatoes, and spices. Let it come to a low simmer for about 3–4 minutes until it starts to thicken.
- The "Marry Me" Mix: Stir in your Parmesan cheese until it’s silky smooth. Take it off the heat and fold in that shredded chicken until every piece is well coated.
- Build the Sliders: Slice your slab of rolls in half horizontally. Lay the bottom half in your dish, spread the chicken mixture evenly, layer on the fresh spinach and the Monterey Jack cheese, then pop the top buns back on.
- The Garlic Butter Finish: Whisk your melted butter, minced garlic, and parsley together. Brush it generously over the tops of the buns... don't be shy!
- The Two-Step Bake: Cover the dish with foil and bake for 15 minutes. Then, take the foil off and bake for another 5 minutes to get those tops perfectly golden and slightly crispy.
Notes
Pro Tips
- The "No-Soggy" Secret: Toast the bottom buns for 3 mins before adding the filling to keep them sturdy.
- Fresh is Best: Shred your cheese from a block for a much better "cheese pull" than the bagged stuff.
- Make it Ahead: Prep the chicken mix a day early and just assemble and bake when you're ready!
Nutrition
Calories: 335kcal | Carbohydrates: 18g | Protein: 16g | Fat: 22g