Pesto Chicken Sliders
Easy pesto chicken sliders get a golden brown top when baked in the oven and are such an easy make ahead party food. You may want to double the recipe because leftovers make a fun lunch surprise for the kids to take to school.
Ingredients
- 1 (12-count) package of slider rolls Hawaiian rolls or butter rolls
- 3 cups shredded chicken from Rotisserie chicken or leftovers
- 2/3 cup prepared basil pesto store bought or homemade
- 1 cup shredded mozzarella cheese
- 4 tbsp butter melted
- 1/2 tsp garlic salt
- 1 tsp dried Italian herb blend
Instructions
- Preheat the oven to 375°F. Set out a large baking sheet and line it with aluminum foil.
- In a large mixing bowl, stir together the shredded chicken, pesto, and shredded mozzarella. Stir gently so the chicken doesn't break apart too much, it is a tender meat.
- Slice the slider buns in half like a hamburger bun and line them up on the baking sheet. Fill each bun with a spoonful of the pesto chicken filling.
- In a small mixing bowl, stir together the melted butter, garlic salt, and dried Italian herb blend. Use a pastry brush to brush the butter over the tops of all the sliders.
- Bake the sliders for 12 minutes or until the cheese has melted and the tops are golden brown. If the chicken filling needs more time to warm through, loosely cover the sliders with a bit of aluminum foil to prevent them from browning too much.
Recipe Notes
Easy Variations:
These cheesy pesto chicken sliders are absolutely delicious as is, but you could also consider adding:- a thin slice of roma tomato on top of the chicken filling
- a sprinkle of crushed red pepper flakes or a dash of hot sauce to the chicken filling for a spicy pesto chicken