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.