ranch chicken nugget casserole

How To Make ranch chicken nugget casserole

• 1

  Preheat oven to 350 degrees F.
• 2

  Place chicken nuggets onto a baking sheet. Bake for 13 minutes. Cool completely for 10 minutes.
• 3

  Place them in a large ziplock bag, add 4 tablespoons melted margarine and 4 tablespoons ranch seasoning; shake well. Refrigerate for 15 minutes.
• 4

  Coat an 11"-by-8" baking dish with cooking spray.
• 5

  Heat melted margarine in a large skillet over medium heat. Add sliced vidalia onion and diced red bell peppers, saute for 5 minutes or until tender. Stir in 2 tablespoons ranch seasoning. Remove from heat.
• 6

  Spoon the vegetable mixture into a greased baking dish and set aside.
• 7

  Cook angel hair pasta according to package directions. Drain. Transfer to a large bowl. Add dry onion soup mix and remaining ranch seasoning; toss well.
• 8

  In a medium bowl, combine heavy whipping cream, half and half, cream cheese and ranch dressing; whisk well for 6 minutes until blended.
• 9

  Pour the cream sauce into angel hair pasta mixture in the bowl, stir in chicken nugget mixture for 3 minutes until combined.
• 10

  Pour into the prepared baking dish. Sprinkle with shredded Monterey jack cheese.
• 11

  Bake for 25 minutes or until the cheese is melted.
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