Nuggets & Tots Casserole

Just a Pinch Recipe Club, Raymond Spencer, United States.

This recipe is from a recipe site called Just a Pinch, and this is my tailored version of this recipe. It is easy to make, taste is excellent, and it is filling! A great way to use chicken nuggets. Feel free to use tots, hash browns, or even French fries, as that is what I used when I first made this. Excellent casserole! The chicken nugget and tots amounts are estimates, use enough to cover the bottom of the dish in one layer.

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Prep Time 10

Cook Time 1

Course Main Dish

Cuisine American

Servings servings

Equipment

Baking Pan (9x13 inch)
Oven

Ingredients

500 grams frozen chicken nuggets, or as needed, (1 lb)
500 grams frozen tots, or frozen hash browns, or frozen French fries, as needed, (1 lb)
2 cans condensed creamy chicken & mushroom soup, or chicken soup, or mushroom soup, (10½ oz / 298 g each)
2 cans carbonara sauce, (10½ oz / 298 g each)
½ cup milk
1 envelope dry onion soup mix
1 tablspoon Italian seasoning
2 teaspoons garlic powder
1 teaspoon black pepper
2 cups Cheddar cheese, shredded

Instructions

Preheat your oven to 180° C (350° F), get out a 9x13 baking dish and grease with butter or cooking spray.
Add frozen chicken nuggets to the bottom of the pan to make one even layer.
Add frozen tots or frozen hash browns on top of the nuggets in one even layer. If using frozen French fries, just scatter them on top of the nuggets but you want about ¾ inch of space from the fries to the top edge of the dish.
In a mixing bowl, add the soup, carbonara sauce, milk, onion soup mix, Italian seasoning, garlic powder, and black pepper. Stir to mix together.
Pour mixture over the tots or fries and smooth out to the edges.
Sprinkle evenly with the Cheddar cheese.
Place in the oven and bake for 1 hour or until the cheese is browning on top. Remove from oven and let cool for 5 minutes.
Serve with side vegetable of your choice, and enjoy.