honey mustard chicken nugget casserole

How To Make honey mustard chicken nugget casserole

• Step 1
  Place thawed chicken nuggets into a large Ziplock bag.
• Step 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.
• Step 3
  Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil and coat with cooking spray.
• Step 4
  Use tongs to remove the chicken nugget mixture from the Ziplock bag onto a prepared baking sheet.
• Step 5
  Bake for 15 minutes. Cool completely for 10 minutes.
• Step 6
  Cook rigatoni according to package directions; drain.
• Step 7
  Coat a 9 x 13-inch baking dish with cooking spray.
• Step 8
  Heat margarine in a medium saucepan over medium heat.
• Step 9
  Combine heavy cream, half and half, remaining honey mustard, cream cheese, and remaining wing sauce; whisk together 4 minutes until thickened.
• Step 10
  Add chicken nugget mixture and cooked rigatoni. Stir well and let simmer for 5 minutes. Remove from heat.
• Step 11
  Pour over a prepared baking dish and spread it evenly. Sprinkle with shredded sharp cheddar cheese.
• Step 12
  Bake for 30 minutes or until the cheese is melted.
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