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Home » Collections » 20 Minute Meals » Baked Chicken Parm Sandwiches
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Baked Chicken Parm Sandwiches

By Rachael | Updated on August 16, 2024

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Stringy cheese, zesty marinara, and shredded chicken, all sandwiched between garlic butter rolls, make for an easy to make, and flavorful chicken parm sandwich bake! The perfect weeknight meal, and ideal for alfresco dining.

A flavorful and easy to make chicken parm bake, great for weeknight dining!

Halloween is almost here, and despite a long standing tradition of wearing a family costume, this year I am breaking the mold and letting my kids wear whatever they want. AND I have no intention of dressing up. Gasp! I know, right? It is just that life has been chaotic lately.

My husband took a new job, one where he will be gone A LOT. We are really excited about the job, and some of the opportunities it will afford our family. However, it comes with a significant pay DECREASE, so there is more burden on my income to support our family financially, and that means more work.

Add that to the normal chaos that is life with kids, and well, I am tired. Pretty much all the time. So I have been learning not to take on more burdens than I have to. You know, learning to say “no” and to make my life a little more efficient and easier. Starting with Halloween.

Another place is dinner. I have been making lots of meals that are easy, like even easier than my normal “easy.” And this is one of them.

Everything you need to make chicken parm

All you need to make these yummy sandwiches is shredded chicken (Why HELLO Rotisserie), mozzarella cheese, garlic rolls (I buy them in the freezer section, but feel free to make your own), and a bottle of really amazing pasta sauce. For this recipe I use Bertolli Riserva Porcini Mushrooms and White Truffle Oil.

Bertolli has a really interesting history.  150 years ago Francesco Bertolli began selling his olive oil in the small town of Lucca, Italy. In the late 1800s, Italian immigrants coming to America couldn’t find the olive oils they were accustomed to so they wrote to Bertolli asking him to send them some. He became the first exporter of olive oil. Since then, the company has grown, and now offers far more than oil, including a broad range of Italian-inspired pasta sauce and skillet meals.

I love using them in many dishes, including this sandwich bake. And I love embracing some of the fun Tuscan traditions like eating it al fresco!

chicken-parm-sammy-9

For this recipe, I simply cut the rolls in half, horizontally, as pictured. They were partially frozen, so it was really easy.

chicken-parm-sammy-bake-1

Then I layered on some Bertolli sauce, and cheese.

chicken-parm-sammy-3

Then the shredded chicken, more sauce, and more cheese.

chicken-parm-sammy-4

Then I put the top half of the rolls back on top, then stuck the whole thing in the oven at 350 degrees, and baked for 15 minutes. They were amazing!

chicken-parm-sammy-5

And that is it! So easy you almost can’t call it a recipe. But you can certainly call it delicious.

And you can do good by making this dish. You can feed your family, and help feed those in need as well. Yes, you read that right. As part of the 150 year anniversary of Bertolli, during the month of October, Bertolli will donate $1 to No Kid Hungry to feed kids in need 10 healthy meals – up to 500K meals for every post by people like you! All you have to do is share your Tuscan inspired table or meal using #MyTuscanTable. For each photo shared via social media using #MyTuscanTable throughout October, Bertolli® will make a $1 donation to help end childhood hunger in America.

The Bertolli® brand is proud to lend its passion for uniting people over food to help connect kids struggling with hunger to the nutritious meals they need to grow and thrive.

So make these yummy sandwiches and help end huger in America!

A flavorful and easy to make chicken parm bake, great for weeknight dining!

Baked Chicken Parm Sandwiches

Stringy cheese, zesty marinara, and shredded chicken, all sandwiched between garlic butter rolls, make for an easy to make, and flavorful chicken parm sandwich bake! The perfect weeknight meal, and ideal for alfresco dining.
4.75 from 4 votes
Print Pin Rate
Course: Main Dish
Cuisine: American
Keyword: baked chicken, parmesan, sandwiches
Prep Time: 5 minutes minutes
Cook Time: 17 minutes minutes
Total Time: 22 minutes minutes
Servings: 6
Calories: 175kcal
Author: Rachael

Ingredients

  • 1 package Garlic Butter Frozen Rolls Rhodes
  • 1 cup Bertolli Riserva Porcini Mushrooms and White Truffle Oil
  • 1 1/2 cups mozzarella cheese
  • 3/4 cup parmesan cheese
  • 2 cups shredded chicken rotisserie is fine

Instructions

  • Preheat oven to 350 degrees
  • Mix the two cheeses together
  • Cut frozen rolls in half horizontally
  • Spoon half the pasta sauce over the top of the rolls, and sprinkle cheese mixture over the top.
  • Put chicken atop, and top with the remaining sauce and cheese mixture, and the top half of the rolls
  • Bake for 15-17 minutes.
  • Enjoy

Nutrition

Calories: 175kcal | Carbohydrates: 9g | Protein: 12g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 425mg | Potassium: 104mg | Sugar: 1g | Vitamin A: 285IU | Vitamin C: 0.2mg | Calcium: 289mg | Iron: 2.1mg

Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.

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Related categories:
20 Minute Meals Bakery Chicken Main Dish20 minute meal baked sandwich bertolli chicken chicken parmesan easy dinner pasta sauce

Reader Interactions

Comments

  1. Jen says

    October 16, 2015 at 9:44 am

    This recipe looks so good and easy! Just a minor glitch….on step 4 shouldn’t it read Put chicken on top? Thanks for all the great recipes! Jen

    Reply
    • Rachael says

      October 16, 2015 at 10:43 am

      Jen! Thanks for letting me know my mistake! How embarrassing. All fixed now. Thanks.

      Reply
  2. Eric says

    October 24, 2015 at 5:20 pm

    Why is this called a Chicken Parm when there no Parmesan in the recipe?

    Reply
    • Rachael says

      October 25, 2015 at 10:22 am

      Ahh good point! Haha I will have to adjust that. Thanks

      Reply
  3. reesa l says

    October 28, 2015 at 10:09 pm

    Oh this is something my family would just love!

    Reply
  4. Nancy Johnson Horn says

    October 29, 2015 at 8:58 pm

    Those look amazing and pretty easy to make. I will add it to my recipe box!

    Reply
  5. jamie says

    October 30, 2015 at 3:38 pm

    Looks amazing!

    Reply
  6. James says

    November 4, 2015 at 1:04 pm

    Silly question, but should the chicken already be cooked when added on top? Or will the 15 minutes baking be enough to cook it?

    Reply
    • Rachael says

      November 4, 2015 at 1:34 pm

      Already cooked and shredded

      Reply
  7. Jolen says

    January 19, 2016 at 10:54 pm

    Maybe this sounds silly, but usually Rhodes rolls require hours of defrosting and rising before baking. Am I reading it right that you cut the rolls when they are frozen and bake them15 minutes that way after you assemble the rest in the pan?

    Reply
  8. Linda says

    February 22, 2016 at 5:50 pm

    Hi! This recipe looks amazing! Can you tell me how many actual sandwiches this recipe makes? From the picture it looks like 9. Do I need to let these rise and everything? Thanks so much…Im sure this is going to be delish!

    Reply
    • Rachael says

      February 22, 2016 at 5:52 pm

      It makes 9. I would say it is enough for 4 people. And the rolls are actually already done. You just cut them and layer, then bake!

      Reply
  9. Christina says

    March 8, 2016 at 9:56 am

    Just made these last night with canned chicken & my husband couldn’t stop raving about them. We’ll definitely be making them again and probably playing around with variations. But I disagree on the rolls being easy to cut. I had a heck of a time and they were sort of slanted because of it. But even so, definitely a great recipe.

    Reply
    • Rachael says

      March 8, 2016 at 11:00 pm

      Sorry you had a hard time cutting the rolls. I have found if I let them soften some, but they are not totally defrosted it is easier than if they are fully defrosted. I am so glad your husband enjoyed it. We make several variations. Let me know what your favorite is!

      Reply
  10. Erin says

    March 31, 2016 at 8:20 am

    Do you think this could be made as a freezer meal? If so, how would you do it? My sister just had a baby and trying to make up some freezer meals for her.

    Reply
    • Rachael says

      April 1, 2016 at 10:23 am

      I would probably mix everything separate and put it in bags so everything is ready to go and she just has to assemble and bake. Otherwise your bread might get soggy.

      Reply
4.75 from 4 votes

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