mushroom and swiss chicken nugget casserole

Name: Mushroom and Swiss Chicken Nugget Casserole
Prep time: 35 min
Cook time: 25 min
Yield: 8
Cuisine: American
Ingredients: 3 cup(s) shredded Swiss cheese, divided; 10 buttery round crackers, crushed; 12 ounce(s) dry fettuccine pasta; 2 tablespoon(s) avocado oil; 6 - white button mushrooms, sliced; 1 tablespoon(s) sea salt mixed with black pepper; 1 teaspoon(s) garlic powder; 1 tablespoon(s) creole seasoning; 2 bag(s) frozen (all-white meat) chicken nuggets; 2 tablespoon(s) Dijon mustard; 1 tablespoon(s) margarine; 1 cup(s) cold heavy cream; 1 cup(s) half and half; 3 teaspoon(s) Itailan seasoning; 8 ounce(s) cream cheese, softened

3 Pinches

raymond spencer

st bernard, LA

Updated on Sep 17, 2023

I created a brand new recipe with chicken nuggets. This one is based on the burger toppings mushrooms and Swiss.

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prep time 35 Min

cook time 25 Min

method Bake

yield 8 serving(s)

Ingredients

3 cups shredded Swiss cheese, divided
10 buttery round crackers, crushed
12 ounces dry fettuccine pasta
2 tablespoons avocado oil
6 - white button mushrooms, sliced
1 tablespoon sea salt mixed with black pepper
1 teaspoon garlic powder
1 tablespoon creole seasoning
2 bags frozen (all-white meat) chicken nuggets
2 tablespoons Dijon mustard
1 tablespoon margarine
1 cup cold heavy cream
1 cup half and half
3 teaspoons Itailan seasoning
8 ounces cream cheese, softened

How To Make mushroom and swiss chicken nugget casserole

Step 1

Preheat oven to 375 degrees F. Coat a 9 x 13 -inch baking dish with cooking spray.

Step 2

Add 1 cup shredded Swiss cheese and crushed buttery round crackers; mix well.
Step 3

Cook fettuccine pasta according to package directions; drain.
Step 4

Heat the avocado oil in a large skillet over medium heat. Add the sliced mushrooms and saute for 5 minutes until browned.
Step 5

Season with sea salt/black pepper, garlic powder, and creole seasoning; stir well. Remove from heat.
Step 6

In a large bowl, toss the chicken nuggets, mushroom mixture, and Dijon mustard; mix well. Cover with aluminum foil and refrigerate for 15 minutes.
Step 7

Heat margarine in a medium saucepan over medium heat. Add heavy cream, half and half, cream cheese, Italian seasoning and 1 cup shredded Swiss cheese; stir together and let it simmer for 6 minutes or until it thickened.
Step 8

Reduced to low heat, add the cooked fettuccine and chicken nugget/mushroom mixture; mix well until combined. Remove from heat.
Step 9

Pour into the prepared baking dish. Top evenly with remaining shredded Swiss cheese.
Step 10

Bake for 25 minutes or until the cheese is melted. Cool completely for 10 minutes.
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