honey mustard chicken nugget casserole

How To Make honey mustard chicken nugget casserole

• 1

  Place thawed chicken nuggets into a large Ziplock bag.
• 2

  Add 4 1/2 tablespoons honey mustard, teriyaki sauce, 1/2 cup wing sauce, and garlic pepper; shake well and refrigerate for 3 hours.
• 3

  Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil and coat with cooking spray.
• 4

  Use tongs to remove the chicken nugget mixture from the Ziplock bag onto a prepared baking sheet.
• 5

  Bake for 15 minutes. Cool completely for 10 minutes.
• 6

  Cook rigatoni according to package directions; drain.
• 7

  Coat a 9 x 13-inch baking dish with cooking spray.
• 8

  Heat margarine in a medium saucepan over medium heat.
• 9

  Combine heavy cream, half and half, remaining honey mustard, cream cheese, and remaining wing sauce; whisk together 4 minutes until thickened.
• 10

  Add chicken nugget mixture and cooked rigatoni. Stir well and let simmer for 5 minutes. Remove from heat.
• 11

  Pour over a prepared baking dish and spread it evenly. Sprinkle with shredded sharp cheddar cheese.
• 12

  Bake for 30 minutes or until the cheese is melted.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card