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.