1. Preheat oven to 400°F. Line 2 baking sheets with foil. Leave rolls connected; spread 1 tablespoon garlic spread on bottom of each section of rolls, then place spread-side down on 1 baking sheet. Cut each group of rolls in half horizontally to make 2 large tops and 2 large bottoms; set tops aside.
2. Bake chicken tenderloins on second baking sheet following package instructions. Grate Parmesan (about 5 tablespoons). Spread 2 tablespoons garlic spread on cut side of each bottom roll half; top each with 2 tablespoons Parmesan.
3. Arrange cooked chicken on top of Parmesan; top with pasta sauce and mozzarella. Place top halves of rolls on mozzarella, then coat both with remaining 2 tablespoons garlic spread and 1 tablespoon Parmesan.
4. Bake 6–7 minutes until cheese is melted, bread is toasted, and sauce is thoroughly heated. Let stand 2 minutes. Cut into 12 sliders and serve.

Chef's Tip: You can save time by using hot chicken tenders from the deli in place of frozen chicken tenderloins. Melt garlic spread and heat pasta sauce. Cut rolls and brush with melted garlic spread, then assemble and serve.