I have to admit that I do not have high hopes for this recipe nor am I excited to make it. You may be wondering why I would reveal that this as a What’s for dinner article. Well, my three-year-old son has decided that he no longer likes to eat chicken nuggets and we have quite a few bags on hand right now. So, instead of wasting them, I decided it might be time to try something a little outside the box.
Chicken Nuggets and Tater Tots Casserole
This recipe states the use of mixed frozen vegetables. I chose to use a mixture of fresh vegetables from my garden which included green beans and carrots. I also added spices such as salt and pepper and garlic as well as fresh herbs such as parsley.
- 20-25 Tyson chicken nuggets or Tyson crispy chicken strips – you want enough chicken nuggets to cover the bottom of your baking dish in a single layer
- 2 cans condensed cream of chicken soup
- ½ cup milk
- 1 16 ounce bag frozen mixed vegetables (such as a combination of peas, corn, carrots, and green beans)
- 2 cups shredded cheddar cheese
- 1 32 ounce bag frozen seasoned shredded potato tots
- Bake chicken nuggets according to package instructions, until crispy.
- Preheat the oven to 375 degrees F. Spray a 9 x 13-inch casserole dish with cooking spray.
- Place chicken nuggets in a single layer in the bottom of the prepared casserole dish. Set aside.
- Whisk together the cream of chicken soup and milk. Pour sauce over chicken nuggets.
- Top with a layer of frozen vegetables, then a layer of shredded cheese, and finally a layer of frozen seasoned shredded potato tots.
- Bake, uncovered, for 45 minutes (or until the topping is crispy and golden brown and the casserole is heated through).
Bakery Style Chocolate Chip Cookies
This is one of the best chocolate chip recipes I have ever used. It’s not often that I can make a recipe and love it so much that I add it to my personal collection. But, this one is in for good!
- 3 cups (380 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 sticks (227 grams) unsalted butter, at room temperature
- 1/2 cup (100 grams) granulated sugar
- 1 1/4 cups (247 grams) lightly packed light brown sugar
- 2 teaspoons vanilla
- 2 large eggs, at room temperature
- 2 cups (340 grams) semi-sweet chocolate chips
- Preheat the oven to 350ºF. Line baking sheets with parchment paper.
- In a medium bowl combine the flour, baking soda, and salt.
- In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the vanilla and eggs. Gradually beat in the flour mixture. Stir in the chocolate chips.
- If time permits, wrap the dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. This allows the dough to “marinate” and makes the cookies thicker, chewier, and more flavorful. Let dough sit at room temperature just until it is soft enough to scoop.
- Divide the dough into 3-tablespoon sized balls using a large cookie scoop and drop onto prepared baking sheets.
- Bake for 12-15 minutes, or until golden brown. Cool for 5 minutes before removing to wire racks to cool completely.
- Although I prefer cookies fresh from the oven, these can be stored in an airtight container for up to 5 days. See post for storage tips.
What is better to end a busy day and a questionable meal than a warm, freshly baked chocolate chip cookie and a glass of milk? That’s right, not much.