chicken nugget casserole
For clarification, this is a modified recipe, based on the original from Eating on a Dime website. The photos and instructions are my own. This is a great way to use chicken nuggets, and it is delicious, the family truly enjoyed this casserole and this will be a regular now. When I make this again, I will add some diced tomatoes and see how that works out.
yield
8 servings
prep time
20 Min
cook time
45 Min
method
Bake
Ingredients For chicken nugget casserole
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750 gfrozen chicken nuggets, (1 1/2 lb)
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500 gdry bowtie pasta, (1 lb)
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2 cpasta sauce
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3 clovegarlic, minced
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1 Tbspitalian seasoning
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1/2 tspblack pepper
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3 cmozzarella cheese, shredded, divided
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1 cparmesan cheese, grated, divided
How To Make chicken nugget casserole
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1Heat 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. -
2While the pasta is cooking, preheat your oven to 180° (350° F). Get out a 9x13 baking pan and grease with butter.
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3To 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.
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4Add 1½ cups Mozzarella cheese, and ½ cup Parmesan cheese. Mix together.
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5Add the frozen chicken nuggets and mix together.
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6Dump the mixture into the prepared baking pan and spread out evenly.
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7Sprinkle with the remaining cheeses.
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8Bake for 45 minutes or until the sauce is bubbly and cheese is browned.
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9I simply used a spatula and cut the casserole into 6 portions. Serve and enjoy.
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