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  1. Preheat oven to 425°F
  2. Place frozen mixed vegetables in a buttered 3 quart casserole dish.
  3. Mix cream of mushroom soup and milk in a small bowl and pour over mixed vegetables.
  4. Top with chicken cheese nuggets.
  5. Bake for 20 minutes or until bubbly.

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INGREDIENTS:

  • 24 heated Fast Fixin' Chicken Cheese Nuggets
  • 1 (12 oz) bag frozen mixed vegetables
  • 1 can condensed cream of mushroom soup
  • 1/2 c. milk

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