Nuggets Casserole

WHAT YOU WILL NEED:
CHICKEN NUGGETS :
200 g ground chicken
1 pc (70 g) small tokwa mashed
50 g carrot coarsely grated
1 pc small onion chopped
1 pc egg beaten
2 tbsp all-purpose flour
½ tsp iodized fine salt (or ½ tbsp iodized rock salt)
¼ tsp pepper

SAUCE:
3 cloves garlic crushed
1 pc small onion chopped
1 pc pork bouillon cube
½ cup canned button mushrooms, sliced
1 pc small red bell pepper cut into cubes
1 pouch (200 g) DEL MONTE Filipino Style Tomato Sauce
1 cup water
1 pc medium potato, cut into wide strips and deep-fried

HERE'S HOW:

1. Combine ingredients for chicken nuggets. Season with salt and pepper. Mix well.
2. Transfer into greased square pan/ tray. Chill for 10 minutes. Cut into 1-1/2” square to make 18 pieces. Using spatula, dip each cut piece into egg then coat with breadcrumbs. Deep-fry until golden brown. Set aside.
3. 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 potatoes then pour over chicken.

Servings: 6
Rich in Vitamin A – for good eyesight.