Archive for the ‘Chicken – Nuggets’ Category
Chicken Nugget Cordon Bleu Casserole
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! I made this on 6 Jun 2024 and was well liked by the family. A great use for chicken nuggets, and the bleu cheese gives this casserole and excellent flavor.
Equipment
- Baking Pan (9x13 inch)
- Oven
Ingredients
- 500 grams dry cavatappi pasta, or cellentani pasta, (8 oz)
- 170 grams bleu cheese, (6 oz)
- 1 kilo frozen chicken nuggets, thawed, you may not use all of them, (2 lb)
- 250 grams cooked ham, cubed, (8 oz)
- 250 grams Swiss cheese, cubed, (8 oz)
- 1 can condensed cream of chicken soup, (10½ oz / 298 g)
- ¾ cup heavy cream
- 1 cup milk
- 1 packet dry Italian salad dressing mix, Shortcut
- 2 tablespoons butter, melted
- ¾ cup panko breadcrumbs
- ½ cup Parmesan cheese, grated
Instructions
- Heat a pot of salted water to boiling, then add the pasta and cook until just tender, drain.
- While the pasta is cooking, preheat your oven to 180° C (350°F), and lightly grease with butter a 9x13 inch baking dish. Crumble the bleu cheese into the bottom of the baking dish evenly.
- Also while the pasta is cooking, cube the ham and Swiss cheese, set aside. Add the soup, cream, milk, and Italian seasoning mix to a mixing bowl and whisk together.
- After the pasta is drained, add that to the prepared baking dish and spread out evenly.
- Add the chicken nuggets on top of the pasta.
- Top the nuggets evenly with the ham and cheese.
- Pour sauce over evenly over the casserole.
- In another mixing bowl, add the melted butter, panko, and parmesan cheese, mix together and sprinkle evenly over the top of the casserole. (I skipped this step as the dish was heaping!)
- Bake for 30 minutes or until lightly browned and bubbly.
- Let cool for 5 minutes, serve and enjoy.
Notes
Fair cost per serving based on the cheese used, but makes a lot so the cost is reasonable.
Shortcut: Italian Dressing Mix.
Variant: 1. Use Condensed Creamy Mushroom Chicken Soup in place of the Condensed Cream of Chicken Soup.
Updated on 06 June 2024.
Chicken Nugget Tater Tot Casserole
Sounds like an excellent version of a tater tot casserole using chicken nuggets. I made this on 11 Oct 2023, and it very well liked by the family, this is a delicious and easy casserole to put together.
Equipment
- Foil
- Baking Pan (9x13 inch)
- Oven
Ingredients
- 500 grams frozen chicken nuggets, about 30, (1 lb)
- 2 cans condensed creamy chicken mushroom soup, (10½ oz / 298 g each)
- ½ cup milk
- 500 grams frozen mixed vegetables
- 2 cups Cheddar cheese, shredded, or a cheese blend
- 500 grams frozen mini hash browns, (1 lb)
Instructions
- Preheat your oven to 180° C (350° F), line a baking sheet with foil. Also get out a 9x13 inch baking dish and grease with butter.
- Spread the chicken nuggets out on the prepared baking sheet, place in the oven and bake for about 25-30 minutes.
- While the nuggets are baking, add the soup and milk to a mixing bowl, mix together.
- Remove the nuggets from the oven, place them in a single layer in the prepared baking dish.
- Evenly pour the soup mixture over the nuggets.
- Sprinkle the frozen vegetables over the soup mixture.
- Sprinkle the cheese over the vegetables. I used a 4 cheese blend.
- Top with an even layer of the mini hash browns or tater tots.
- Bake for 45-60 minutes or until the top is getting brown and the casserole bubbly.
- Remove from the oven and let rest for 5 minutes, serve and enjoy.
Nuggets & Tots Casserole
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.
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.
Notes
Low cost per serving as this makes a lot.
Chicken Nugget Bake
An easy casserole with simple ingredients, this is the slimmed down version of Chicken Nugget Casserole II. And it is delicious!
Equipment
- Baking Pan (9x13 inch)
- Oven
Ingredients
- 1 kilo frozen chicken nuggets, you will not use them all, (2 lb)
- 2 cups pasta sauce, Shortcut
- 2 cups Mozzarella Cheese, shredded
- hot cooked spaghetti, as desired, for serving
Instructions
- Preheat your oven to 180° C (350° F), grease a 9x13 baking dish with butter.
- Place frozen chicken nuggets in the prepared dish in a single layer.
- Pour the pasta sauce over the nuggets and spread out evenly.
- Sprinkle the cheese over the sauce.
- Bake for 30-40 minutes or until the cheese is starting to brown on top.
- While the casserole is baking, cook spaghetti or pasta of your choice, until tender, drain.
- Serve casserole spooned over hot pasta, and a vegetable for a great meal. Enjoy.
Notes
Fair cost per serving.
Variant: 1. Feel free to use more sauce and or cheese as desired.
Shortcut: Pasta Sauce.
Chicken Nugget Casserole II
I made this on 28 Sep 2022, and it is incredibly good! Family absolutely loved this. Links to the Shortcuts are listed in the Notes section.
Equipment
- Baking Pan (9x13 inch)
- Foil
- Oven
Ingredients
- 1 kilo frozen chicken nuggets, you will not use them all, (2 lb)
- ½ cup Parmesan cheese, grated
- 4 cups spaghetti sauce, Shortcut
- 2 cups Mozzarella cheese, shredded
- Italian seasoning, as desired, Shortcut
Instructions
- Preheat your oven to 180° C (350° F), grease a 9x13 baking dish with butter or cooking spray.
- Place frozen chicken nuggets in the prepared dish in a single layer.
- Sprinkle with the Parmesan cheese.
- Pour the spaghetti sauce over all the nuggets.
- Sprinkle with Mozzarella cheese, then top that with Italian seasoning.
- Cover with foil and bake for 30 minutes or until the nuggets are heated through and the cheese melted. Remove the foil and bake another 5-10 minutes to just lightly start to brown the cheese on top. Remove from oven and let rest for 5 minutes before serving.
- Serve and enjoy with sides of your choice.Excellent side dish ideas are pasta (classic), mashed potatoes (another classic), fresh salad, broccoli, Brussels sprouts, or Saffron rice.
Notes
Fair cost per per serving based on the cheese used.
Shortcuts: Spaghetti/Pasta Sauce, Italian Seasoning.
Chicken Nugget Sandwiches
I just kind of winged this to use chicken nuggets, and they are good! I made these on 6 Aug 2022 and they were very well liked by the family. For myself, I made one with lettuce and one with sweet pickle relish, both are equally good!
Ingredients
- 1 package soft rolls, can be soft rolls, dinner rolls, or even hamburger buns
- chicken nuggets, figure 1 nugget for each small roll, and 3 nuggets for average rolls, and 1-2 sandwiches per serving (I made 6 sandwiches and used 18 nuggets)
- Ranch dressing, as desired
- butter, as needed to toast the rolls
Additional Items - As Desired
- lettuce
- cheese slices, your choice
- dill pickle slices
- sweet pickle relish
Instructions
- Fry the nuggets in a non stick pan until crispy, remove to paper towels to drain.
- Split each roll in half, butter the cut sides. Heat a non stick pan on medium heat, when hot, place the rolls, buttered side down and toast until browned. Work in batches if needed.
- On the bottom rolls, spread Ranch dressing as desired, I topped one with lettuce and one with sweet pickle relish, the top with nuggets. I used 3 nuggets per roll.
- Spread more Ranch dressing on top of the nuggets.
- Top with a slice of cheese. I was going to use sliced Gouda I had in the fridge, that was dried out so went with the back up of processed cheese slices that we have on hand for the family when they make grilled cheese sandwiches.
- Top with the top bun, serve and enjoy.
Notes
Low cost per serving.
Chicken Nugget Spaghetti Bake
This is an excellent way to serve chicken nuggets. I made this on 21 Nov 2022, and adjusted the ingredients based on the family comments, and the updated ingredients are are updated.
Equipment
- Baking Pan (9x13 inch)
- Oven
Ingredients
- 500 grams dry spaghetti, (1 lb)
- 4-5 cups pasta sauce, Shortcut
- 500 grams frozen chicken nuggets, thawed, (1 lb)
- ½ cup Parmesan cheese, grated
- 2 cups Mozzarella cheese, or as desired
Instructions
- Heat a pot of salted water to boiling. Add the spaghetti and cook until just tender, drain well.
- Just before the spaghetti is done, preheat your oven to 180° (350° F), get out a 9x13 baking pan.
- After the spaghetti is drained, add to the baking dish.
- Add 2-3 cups of pasta sauce and mix together. Spread out evenly.
- Top the spaghetti with the chicken nuggets in an even layer.
- Drizzle another 1-2 cups of sauce over the nuggets, then sprinkle with the Parmesan cheese.
- Top with Mozzarella cheese, be generous.
- Bake for 20-30 minutes or until bubbly and the cheese is starting to brown.
- Serve and enjoy.
Notes
Chicken Nugget Casserole I
As a way to use chicken nuggets in a creative way, I thought why not a casserole. I made this on 8 Jul 2022, and it is delicious! This was loved by the whole family! I state using pasta sauce for this, but I am also going to experiment with adding diced tomatoes when I prepare this again. Links to the Shortcuts are listed in the Notes section.
Equipment
- Baking Pan (9x13 inch)
- Oven
Ingredients
- 750 grams frozen chicken nuggets, (1½ lb)
- 500 grams bowtie pasta, (1 lb)
- 2 cups pasta sauce, Shortcut
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning, Shortcut
- ½ teaspoon black pepper
- 3 cups Mozzarella cheese, shredded, divided
- 1 cup Parmesan cheese, grated, divided
Instructions
- Heat a large pot of salted water to boiling. Add pasta and cook until almost tender, as it will get cooked more while baking. Drain well. Return drained pasta to the pot.
- While the pasta is cooking, preheat your oven to 180° (350° F). Get out a 9x13 baking pan and grease with butter.
- To a mixing bowl, add the tomato sauce, garlic, Italian seasoning, and black pepper. Whisk together. Add the sauce to the drained pasta and mix with a large spoon.
- Add 1½ cups Mozzarella cheese, and ½ cup Parmesan cheese. Mix together.
- Add the frozen chicken nuggets and mix together.
- Dump the mixture into the prepared baking pan and spread out evenly.
- Sprinkle with the remaining cheeses.
- Bake for 45 minutes or until the sauce is bubbly and cheese is browned.
- I simply used a spatula and cut the casserole into 6 portions. Serve and enjoy.
Notes
Fair cost per serving based on the cheeses used, the nuggets are actually low cost.
Shortcuts: Pasta Sauce, Italian Seasoning.
Cajun Chicken Nuggets & Grilled Fruit
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Equipment
- Grill, Charcoal or Gas
Ingredients
For the Peachy Mustard Glaze
- ¾ cup peach preserves
- ¼ cup prepared yellow mustard
- 2 tablespoons orange juice
For the Chicken Nuggets & Fruit
- ½ cup beer
- ¼ cup spicy brown mustard
- 2 tablespoons cooking oil
- 500 grams chicken breasts, boneless, skinless, (1 lb)
- ¾ cup dry bread crumbs, Shortcut
- 1 tablespoon Cajun seasoning, plus 1 teaspoon
- 1 fresh pineapple
- 2 fresh peaches
Instructions
For the Peachy Mustard Glaze
- Microwave the preserves in a small bowl on high for 2 minutes or until melted, stirring once.
- Stir in the mustard and juice. Set aside for serving.
For the Chicken Nuggets & Fruit
- Prepare the chicken by cutting the breasts into 1 ½ inch pieces.
- Add the beer, spicy mustard, and oil in a large mixing bowl.
- Add the chicken pieces to the mixing bowl, toss to coat evenly. Cover, place in the fridge for 20 minutes to marinate.
- While the chicken is marinating, prepare the pineapple and peaches. Peel and core the pineapple then slice into ½ inch thick rings. Cut the peaches in half from top to bottom, remove the pits, then slice each half into 1 inch thick wedges.
- Preheat your oven to 180° C (350° F) and spray a baking sheet with non stick cooking spray. Mix together the bread crumbs and Cajun seasoning in a pie dish.
- Remove chicken pieces from marinade and discard marinade. Roll chicken pieces in the bread crumbs to coat and place pieces on the prepared sheet.
- Bake for 20 minutes turning once, or until light golden brown and no longer pink in the center.
- Remove chicken to a serving tray.
- Prepare your grill for direct medium heat.
- Spray the prepared fruit with non stick cooking spray, place fruit on the grill, and cook 5-8 minutes or until just tender.
- Serve with the chicken nuggets and Peachy Mustard Glaze, enjoy.
Notes
Low cost per serving.
Shortcut: Bread Crumbs.
Fiesta Cilantro Fondue
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 can condensed cream of chicken soup, Shortcut
- 1 cup beer, your favorite brand
- 1/2 cup chunky salsa, regular or cilantro, Shortcut
- 2 cups Cheddar cheese, shredded, (8 oz / 225 g)
For Dipping
- assorted crackers
- chicken nuggets, cooked
- vegetables of your choice
Instructions
- In a sauce pan, add the soup and beer and mix. Place on medium heat and bring to a boil, and reduce to a simmer.
- Stir in the salsa and cheese. Heat through until the cheese is fully melted.
- Pour the sauce into a fondue pot or slow cooker, serve with suggested dippers or dipping items of your choice. Enjoy.
Notes
Shortcuts: Condensed Cream of Chicken Soup, Salsa.
