Chicken Nuggets Casserole

Preparation Time

25 mins.

Cooking Time

40 mins.

Serving Size

6

Ingredients

FOR THE CHICKEN NUGGETS

• 150 g chicken, ground
• 1 pc tokwa/tofu, mashed
• 1/3 cup carrot, coarsely grated
• 2 Tbsp onion, chopped
• 1 pc egg, beaten
• 3 Tbsp flour, all-purpose
• 1/2 tsp salt
• 1/4 tsp pepper

FOR THE COATING

• 1 pc egg, beaten
• 1/2 cup breadcrumbs
• 2 cup oil, for deep frying

FOR THE SAUCE

• 2 Tbsp garlic, crushed
• 2 Tbsp onion, chopped
• 1/2 pc chicken bouillon cube
• 1/3 cup button mushroom, canned, sliced
• 1/4 cup bell pepper, red, sliced
• 1 pouch DEL MONTE Filipino Style Tomato Sauce (200g)
• 1 cup water
• 1 Tbsp green peas
• 2/3 cup potato, cut into strips (with peel) and deep fried
• salt, to taste

Preparation

1. Combine ground chicken meat, tokwa, carrot, onion, egg, flour, salt, and pepper. Mix well.
2. Transfer mixture into greased square pan/tray (8-inch x 8-inch). Flatten. Cover and chill for 10 minutes.
3. Cut chicken mixture into squares. Using spatula, pick up pieces and dip each cut piece into beaten egg then coat with breadcrumbs. Deep-fry until golden brown. Set aside.
4. For the Sauce: Sauté garlic, onion, bouillon cube, and mushrooms for 2 minutes. Add bell pepper, DEL MONTE Filipino Style Tomato Sauce, water, and salt to taste. Simmer for 10 minutes. Stir in the potatoes and green peas, then pour over chicken.

Cooking Skills Needed

• Chopping
• Sautéing
• Simmering

Cooking Tools Needed

• Bowls
• Chopping Board
• Knife
• Measuring Cups
• Measuring Spoon
• Pan
• Pot
• Spatula