#1957 - Chicken Nuggets and Rice

(by Shirley McNevich)

1 bag of your favorite breaded chicken nuggets (baked according to bag directions)--or make your own
4 cups (or more) cooked rice
1/2 of a red bell pepper (chopped)
1/2 of a green bell pepper (chopped)
1 beaten egg
3 to 4 TBSP canola oil

Cook chicken nuggets and rice according to package directions. In a skillet over medium heat add canola oil, chopped red peppers, chopped green peppers and beaten egg--stir and cook until peppers are tender. Make sure that the cooked egg has been broken into small pieces while you stir. In a large bowl add cooked rice and the peppers/egg mixture--stir. Add salt and pepper if you wish--stir. Spread the rice mixture on a serving plate. Arrange baked chicken nuggets on top of the rice mixture. Top with your favorite Chinese food sauce.

#425 - Chicken Nuggets

(by Shirley McNevich)

1 envelope Lipton recipes secrets onion mushroom soup mix
3/4 cup plain dry breadcrumbs
1 1/2 lbs. boneless chicken breast cubed into 1" pieces
3 TBSP melted butter
milk for dipping

In a bowl, combine soup mix with breadcrumbs. Dip each chicken piece in milk, then in breadcrumb mixture to coat. Place nuggets in a greased baking pan--arrange nuggets then drizzle melted butter over the top. Bake at 400 degrees 10 minutes, then turn nuggets and bake 10 more minutes or until chicken is done.