Dear Saturday Self, my Monday Self thanks you.

Dear Saturday Self, my Monday Self thanks you for thinking ahead to prepare a delicious meal so that Monday got incrementally better at dinner time.
This is who I am... Sometimes I say let's make a new recipe on Mondays... and then I get home from a meh day at work to crabby kids and a frustrated husband... and the last thing I want to do is read how I'm supposed to make something new. But my Saturday self, she knew what was up... Summer has been rough, it's been way longer of an adjustment period than I thought it would be, and well... Mondays are hard.
Nicholas and I put these sliders together. I thawed and baked the chicken early in the morning so we could just slice it up and put the buns together. I had a bottle of left over pesto in the fridge so that made things really easy. These went in the oven for a little longer - since they went in cold, but they sure made the house smell amazing and tasted delicious. One kid wanted buttered garlic noodles and the other wanted mixed veggies - done. Easy peasy. A meal that made everyone happier. I'll take that for a rough Monday.

Cheesy Garlic Pesto Chicken Sliders
Ingredients
12 count package slider rolls
6 Tbsp unsalted butter melted
4 cloves garlic finely minced
2 tsp minced fresh parsley
2/3 cup basil pesto homemade or store-bought (divided)
2 cups cooked and shredded chicken a rotisserie chicken is great for this
1 1/2 cups shredded mozzarella cheese
salt and pepper to taste
Instructions
Preheat oven to 375°F and lightly grease a 9×13" baking pan. Set aside.
Add unwrapped package of rolls to your cutting board and using a serrated knife (like a bread knife), carefully slice across the rolls, horizontally, keeping one hand on top of the rolls to steady them.
Once sliced, keep the rolls connected to each other and lift the entire top section off of the bottom section. Add the bottom section of the rolls to the prepared baking pan.
In a small mixing bowl, combine melted butter, minced garlic, and parsley. Set aside.
Spread half of the pesto over the bottom half of the rolls in the baking pan.
Add shredded chicken on top of the pesto, then top that with the shredded cheese.
Spread remaining pesto over the cut side of the top half of the rolls, then add top half of rolls, cut side down, on top of the cheese.
Brush garlic butter mixture over the top of the rolls, then sprinkle with salt and pepper if desired.
Cover loosely with foil and bake in preheated oven for 10 minutes. Uncover and bake another 5-10 minutes, or until hot and cheese is fully melted.