Crispy Chicken Nugget, Broccoli and Brussel With Cheese Casserole

Written by Published on in Casseroles and Hot Dishes, Chicken Dishes
Jump to Recipe

This spicy Chicken Nugget, Broccoli and Brussel with Cheese Casserole promises to spice up your palate and become a new family favorite on your kitchen table. Here’s a little bit about what makes this flavorful recipe so special.

First, it’s spicy. What I love about this recipe is that I bought the chicken pre-seasoned from the freezer or refrigerated section of the grocery store in order to shorten my kitchen time.

The only thing you have to do is air-fry the nuggets to make them crispy. In essence, we’re just warming up the chicken and keep in mind that they will be twice cooked when combined with the casserole.

WATCH ME MAKE THIS

While I chose two of my favorites vegetables—broccoli and brussel sprouts— you can totally do you and choose your favorites too, but be sure to follow along with the recipe should you decide to do so.

So the next easy step once the veggies are blanched in boiling water, make the delicious cheese sauce. Afterwards, you’ll just simply layer it by following the recipe instructions below and before you know it dinner is served. Enjoy!

Crispy Chicken Nugget, Broccoli and Brussel and Cheese Casserole

RECIPE

Print

Crispy Chicken Nugget, Broccoli and Brussel and Cheese Casserole

Crispy chicken nuggets layered on top of a creamy broccoli and Brussel with cheese sauce.

Course Dinner
Cuisine American
Keyword air fried, broccoli, brussel casserole, brussel sprouts, spicy chicken nuggets
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8

Ingredients

  • 4 cups Just Bare Spicy Chicken Nuggets purchased these from Sprouts Farmers Market or your choice
  • 2 cups Broccoli blanched
  • 2 cups Brussel Sprouts, halved blanched

For the Cheese Sauce

  • 2 tbsp Butter, unsalted plus two tablespoons cut into cubes for top of casserole.
  • 1/4 cup Red Onions diced
  • 3 cloves Garlic minced
  • 4 oz Cream. Cheese
  • 1/2 cup Vegetable or Chicken Broth
  • 1 cup Heavy Cream
  • 1/2 tbsp + 1 tsp Garlic Powder
  • 1/2 tbsp Adobo Seasoning
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1-1/2 cups Mozzarella Cheese shredded
  • 1/4 cup Bread Crumbs

Instructions

  1. Air fry or broil Chicken nuggets in a hot oven set at 400 degrees for the prescribed time on package or for about 10 to 15 minutes or until crispy. Set aside.

  2. In a large pot of boiling water, add broccoli florets and halved Brussel sprouts to the hot water for about 60 seconds. Transfer cooked veggies to a colander and place atop of a large bowl of ice cubes and water to stop the cooking process.

For the Cheese Sauce

  1. Add two tablespoons of butter to a warm sauté pan. Once the butter is hot and melted, follow by adding in the onions and garlic.

  2. Next, add the cream cheese to pan. Allow it to melt down while stirring in to combine.

  3. Next, pour in both the vegetable or chicken broth and the heavy cream. Continue stirring as the sauce thickens.

  4. Stir in the garlic powder, adobo seasoning, salt and pepper.

  5. Reduce the heat and add in 1 cup of shredded mozzarella cheese, stirring until melted. Remove from the heat.

  6. Butter a medium baking dish. Add the blanched vegetables. Pour over and cover the veggies with the cheese sauce. Top with the cooked chicken nuggets. Sprinkle with the remaining 1/2 cup of cheese and breadcrumbs. Dot the casserole all over with the remaining cubes of butter.

  7. Bake covered with foil, in a preheated oven at 350 degrees for 20 minutes. Remove the foil the last 10 minutes and bake uncovered.

Recipe Notes

Whenever possible choose organic ingredients.

Comments are closed.