smokehouse maple chicken nugget casserole

How To Make smokehouse maple chicken nugget casserole

• Step 1
  Heat olive oil in a large, deep skillet over medium heat. Add sliced Vidalia onion and cook and saute for 5 minutes until tender. Season with 2 tablespoons of smokehouse maple seasoning.
• Step 2
  Remove from heat and set aside.
• Step 3
  Place thawed chicken nuggets into a large Ziploc bag.
• Step 4
  Add Dijon mustard, Italian salad dressing, cane syrup, and 2 tablespoons smokehouse maple seasoning; shake well and refrigerate for 2 hours.
• Step 5
  Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil and coat it with cooking spray.
• Step 6
  Use tongs to remove the chicken nugget mixture from the Ziploc bag onto a prepared baking sheet.
• Step 7
  Bake for 15 minutes. Cool completely for 10 minutes.
• Step 8
  Cook angel hair pasta according to package directions: drain.
• Step 9
  Coat a 9 x 13-inch baking dish with cooking spray.
• Step 10
  Heat margarine in a medium saucepan over medium heat.
• Step 11
  Combine heavy cream, half and half, cream cheese, and remaining smokehouse maple seasoning; whisk together for 5 minutes until thickened.
• Step 12
  Add chicken nugget mixture, cooked angel hair pasta, and sauteed sliced Vidalia onion. Stir well and let simmer for 5 minutes. Remove from heat.
• Step 13
  Pour over a prepared baking dish and spread it evenly. Sprinkle with shredded extra sharp cheddar cheese.
• Step 14
  Bake for 30 minutes or until the cheese is melted.
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