Chicken Nuggets Casserole Recipe

A healthy new way to enjoy chicken nuggets.


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Preparation Time

25 mins.

Cooking Time

40 mins.

Serving Size




  • 150 g chicken, ground
  • 1 pc tokwa, 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, black


  • 1 pc egg, beaten
  • 1/2 cup bread crumbs
  • 2 cups oil, for deep frying


  • 1 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, cut into cubes
  • 1 cup water
  • 1 Tbsp green peas
  • 2/3 cup potato, cut into strips (with peel) and deep fried
  • salt, to taste


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.

Lusog Notes

This Chicken Nuggets Casserole dish is rich in vitamin A that helps protect one from infections by strengthening the immune system. Vitamin A also promotes normal growth and development.

Chef's Tip

Choose ground chicken thigh fillet, which has a little bit of fat to help keep the nuggets moist.

Cooking Skills Needed

  • Sautéing
  • Simmering

Cooking Tools Needed

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

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