Chicken Nugget Casserole

Casseroles are always fun to me, but I like the variety of different textures and flavors. This dish has good variety and tastes like chicken parmasean and pasta. The chicken has it’s own flavor, the pasta has it’s own texture, the cheese adds a bit more savory flavor to the dish, and the dices tomatoes added more fresh flavor and additional texture. My chicken nuggets are always precooked, but your best bet would be to bake them early if you are nervous about them being cooked through, or you can bake for double the recommended time on your package. My nuggets said to bake for 15-20 minutes, so I baked them for 40. This dish created 4 1/2 adult sized meals.

  1. Heat a large pot of water to a boil. Once boiling, add 8 oz Farfalle, and boil for 10-15 minutes until al dents. Strain and place into a 7 x 10 casserole dish.
  2. Heat oven to 350 F.
  3. Add to the pasta 10-15 frozen chicken nuggets and mix. In a large sauce pan, add 1 jar of pasta sauce and 1 can of diced tomatoes. Heat until hot and bubbling.
  4. Pour hot sauce over your pasta. Cover with 1 1/2 cup mozzarella, then bake for 40 minutes. Let rest 10 minutes before eating.

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