firecracker chicken nugget casserole

How To Make firecracker chicken nugget casserole

• 1

  Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil and coat with cooking spray.
• 2

  Add the chicken nuggets evenly. Bake for 10 minutes or until completely tender. Cool for 8 minutes.
• 3

  In a medium bowl, combine 1/2 cup heavy cream, wing sauce, Dijon mustard, teriyaki sauce, apple cider vinegar, 1 tablespoon red pepper flakes and brown sugar; whisk well.
• 4

  Place cooked chicken nuggets into a large ziplock bag and pour the sauce onto the chicken nuggets. Seal it and refrigerate for 2 hours.
• 5

  Coat a 13 x 9 - inch baking dish with cooking spray. Add half the chicken nugget mixture evenly.
• 6

  Cook farfalle pasta according to package directions; drain. Set aside.
• 7

  Heat margarine in a large saucepan over medium heat. Combine remaining heavy cream, half and half, soup, cream cheese and red pepper flakes.
• 8

  Stir and let it simmer for 6 minutes or until creamy and smooth. Reduce to low heat.
• 9

  Mix in the cooked pasta and remaining chicken nugget mixture and cook for 4 minutes until combined. Remove from heat.
• 10

  Pour chicken nugget/pasta mixture into prepared baking dish. Sprinkle with shredded pepperjack cheese.
• 11

  Bake for 25 minutes or until the casserole is set. Cool completely for 10 minutes.
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