Hayden Haas is originally from North Dakota but recently moved to Minneapolis.  He is the author of Simply Delishaas: Favorite Recipes from my Midwestern Kitchen cookbook.  He joins us with his TV Dinner Hotdish – perfect for family movie night!

1 (21 oz) package frozen chicken nuggets or ½ a rotisserie chicken
4 Tbsp unsalted butter, divided
1 white or yellow onion, roughly chopped
1 bell pepper (any color), ribs and seeds removed and roughly chopped
12 oz diced frozen potatoes
Salt and freshly ground black pepper
1 tsp fresh or dried rosemary, plus extra for garnish
15 oz corn, canned or fresh/frozen
1 (10.5 oz) can creamy roasted mushroom and garlic soup (or whatever cream soup you prefer)
12 oz jarred or homemade beef or chicken gravy, divided, plus extra for serving
1 cup shredded Monterey Jack or cheese of choice
Chopped fresh chives, for garnish

1. Prepare the chicken nuggets, if using, according package instructions. If using a rotisserie chicken or other frozen breaded chicken, shred or cut into chunks.
2. Preheat the oven to 350 degrees F.
3. In a large pan over medium heat, add half the butter, the onion, and the bell pepper, and saute for 6-8 minutes, or until the onions start to slightly brown.  Add the potatoes, salt, pepper, thyme, rosemary, and the remaining butter.
4. When the potatoes are starting to brown and crisp up, add the corn, cream of roasted mushroom and garlic soup, and half of the gravy, and stir until combined.  Pour into a 9×13 casserole dish.
5. Press some of the chicken nuggets into the mixture in the casserole dish so you’ll get a little chicken in every bite. Top with Monterey Jack and the remaining chicken nuggets.
6. Bake for 25 to 30 minutes or until everything is bubbling with cheesy goodness.
7. Remove from oven and let sit for a few minutes. Garnish with chives, rosemary, and thyme, and serve with extra gravy or Homemade Ranch Dressing.*

*Homemade Ranch Dressing

2 tsp chopped fresh chives
2 tsp fresh parsley
2 tsp dried dill
2 Tbsp onion powder
2 Tbsp garlic powder
½ tsp cayenne pepper
½ cup mayonnaise, Greek yogurt, or sour cream
¼ cup whole milk or buttermilk
Splash of pickle juice

In a medium bowl, whisk together all the ingredients, adapting the ratios and ingredients as you like