Childhood in a pan, this is what we could call kid’s cuisine: Our chicken nugget casserole is complete with mashed potatoes, bacon, and cheese. The dish is perfect for the next kid’s birthday party or dinner with the family, because it tastes equally good to young and old. So creative and delicious, what’s not to love?

Chicken Nugget Casserole: Comfort Food Deluxe

Is there actually anyone who doesn’t like mashed potatoes? If so, that’s a shame, because here comes probably the best casserole of the year. Filling mashed potatoes form the base of this dish. Chicken nuggets provide for a meaty counterpart, especially given that you will fill them with Camembert and wrap them with bacon. Talk about rich! You’ll finally refine the casserole with vegetable sauce and top with grated cheese.

This casserole is really the sum of its parts. Every ingredient comes together to give you a casserole you soon won’t forget. Whether for those young, or young at heart, our chicken nugget casserole delivers. So forget about ordering take-out or delivery, and let’s get to cooking! Enjoy this delicious chicken nugget casserole with vegetable sauce, bacon and cheese tonight.

Want more casserole comfort? Then how about our loaded nacho & chili casserole, chicken alfredo rice casserole and our chicken noodle casserole.

Chicken Nugget Casserole with Mashed Potatoes, Bacon, and Cheese

Chicken-Nuggets-Casserole

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Equipment

1 8 x 8 x 2.5 in. casserole dish

Ingredients

For the mashed potatoes:

1.5 lb starchy potatoes
2 tbsp starch
1 egg

For the wrapped chicken nuggets:

9 chicken nuggets
18 slices bacon
9 small slices Camembert

For the vegetable sauce:

½ red bell pepper
½ yellow bell pepper
½ cup corn
2 tbsp oil
1 diced red onion
1 minced garlic clove
1 cup chopped tomatoes
salt & pepper

Additionally:

1 cup mozzarella shredded

Instructions

Preheat the oven to 325°F (convection).
In a large pot, peel the potatoes and boil them in salted water. Drain the water and put the potatoes in a casserole dish. Add the egg and starch, then mash everything well with a fork. Spread everything evenly in the casserole dish.
Cut the nuggets in half horizontally and place a small piece of Camembert on one half. Put the other half back on and wrap everything with 2 slices of bacon (lengthwise and crosswise).
Fry the bacon-wrapped nuggets briefly in a pan on both sides and let them cool down afterwards. Then stick them in three rows of three in the casserole dish.
Now prepare the vegetable sauce. Start by sautéeing the onion and garlic in a little oil. Then, add corn and bell peppers. Sauté briefly, then add the chopped tomatoes.
Let everything simmer over medium heat for about 5 minutes. Season with salt and pepper to taste.
Now, pour the sauce into the "gaps" in the mashed potatoes.
Top with grated cheese and bake for 25 minutes.