bourbon peach chicken nugget casserole

How To Make bourbon peach chicken nugget casserole

• Step 1
  Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil and coat with cooking spray.
• Step 2
  Add the chicken nuggets evenly. Brush them with melted margarine and season with 1 tablespoon bourbon peach seasoning.
• Step 3
  Bake for 10 minutes or until light, crisp, and tender. Cool for 7 minutes.
• Step 4
  In a medium bowl, combine 1 cup heavy cream, wing sauce, honey Dijon mustard,1 tablespoon crushed red pepper flakes, barbecue sauce, and 2 tablespoons bourbon peach seasoning; whisk well until blended.
• Step 5
  Place cooked chicken nuggets into a large Ziploc bag and pour the sauce onto the chicken nuggets. Seal it, shake well, and refrigerate for 2 1/2 hours.
• Step 6
  Coat a 13 x 9-inch baking dish with cooking spray. Add half the chicken nugget mixture evenly.
• Step 7
  Cook mostaccioli pasta according to package directions; drain. Set aside.
• Step 8
  Heat the margarine in a large saucepan over medium heat. Combine remaining heavy cream, half and half, cream of mushroom soup, cream cheese, and remaining bourbon peach seasoning, and crushed red pepper flakes.
• Step 9
  Stir and let it simmer for 6 minutes or until creamy and smooth. Reduce to low heat.
• Step 10
  Mix in cooked mostaccioli and remaining chicken nugget mixture and cook for 5 minutes until combined. Remove from heat.
• Step 11
  Pour chicken nugget/pasta mixture into prepared baking dish. Sprinkle with shredded Gouda cheese.
• Step 12
  Bake for 20 minutes or until the casserole is set. Cool completely for 10 minutes.
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