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Chicken Nugget Casserole

Cheesy Chicken Nugget Casserole Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1/2 cup whole milk
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 cup frozen mixed vegetables (peas and carrots)
  • 1 bag (20 oz) frozen crispy chicken nuggets
  • 2 cups shredded sharp cheddar cheese
  • Salt and black pepper, to taste

Method
 

  1. In a medium bowl, whisk the soup, milk, garlic powder, onion powder, and a pinch of salt and pepper until smooth.
  2. Spread the frozen chicken nuggets in a single layer in a greased 9x13-inch baking dish. Scatter the frozen mixed vegetables over them.
  3. Pour the soup mixture evenly over the top, then sprinkle with the shredded cheddar cheese.
  4. Bake at 400°F (200°C) for 20-22 minutes, until the cheese is bubbly and golden. Let the casserole rest for 5 minutes before serving.

Notes

For extra crunch, sprinkle crushed potato chips or buttered breadcrumbs over the cheese just before baking. The casserole sets up best if you let it rest before scooping.