Chicken Nuggets and Potato Tots Casserole

prep 15 minscook 45 minstotal 60 mins
author the seasoned mom
yield 8 servings


20-25 Tyson chicken nuggets (or Tyson crispy chicken strips) – you want enough chicken nuggets to cover the bottom of your baking dish in a single layer

2 cans condensed cream of chicken soup

½ cup milk

1 (16 ounce) bag frozen mixed vegetables (such as a combination of peas, corn, carrots and green beans)

2 cups shredded cheddar cheese

1 (32 ounce) bag frozen seasoned shredded potato tots


Bake chicken nuggets according to package instructions, until crispy.
Preheat oven to 375 degrees F. Spray a 9 x 13-inch casserole dish with cooking spray.
Place chicken nuggets in a single layer in the bottom of the prepared casserole dish. Set aside.
Whisk together cream of chicken soup and milk. Pour sauce over chicken nuggets.
Top with a layer of frozen vegetables, then a layer of shredded cheese, and finally a layer of frozen seasoned shredded potato tots.
Bake, uncovered, for 45 minutes (or until topping is crispy and golden brown and casserole is heated through).

Cooking for a smaller family? You can cut all of the ingredients in half and bake the casserole in an 8-inch square pan.


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