Chicken Nugget Casserole
Equipment
- Casserole Dish
- Pan
Ingredients
- 1.5 lbs potatoes
- 2 tbsp corn starch
- 1 egg
- 9 cooked chicken nuggets
- 9 slices camembert cheese
- 18 slices bacon
- 2 tbsp olive oil
- 1 red onion, diced
- 1 clove garlic, minced
- 2/3 cup corn kernels
- 1/2 red bell pepper, diced
- 1/2 yellow bell pepper, diced
- 7 oz crushed tomatoes
- salt & pepper to taste
- 1 cup shredded mozzarella
Instructions
- Peel the potatoes and boil them in lightly salted water. Transfer the boiled potatoes to a casserole dish, add the egg and corn starch, mash until smooth, and spread the mixture out evenly in the casserole dish.
- Cut the chicken nuggets in half lengthwise, place a small piece of camembert cheese between the halves, and reassemble the chicken nuggets. Wrap 2 slices of bacon crosswise around each chicken nugget.
- Fry the bacon-wrapped nuggets on both sides in a pan over medium heat. Let the stuffed chicken nuggets cool and arrange them in rows of 3 on top of the mashed potatoes.
- For the tomato pepper sauce, heat the olive oil in a pan over medium heat and sweat the red onion and garlic. Add the corn and bell peppers to the pan and briefly sautée. Stir in the crushed tomatoes, season with salt and pepper, and let the sauce simmer for about 5 minutes. Pour the finished tomato pepper sauce in between the stuffed chicken nuggets on top of the mashed potatoes and sprinkle shredded mozzarella cheese on top. Transfer the casserole dish to a preheated oven and cook at 325°F for 25 minutes.
