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Ingredients

• ✓ chicken nugget
• broccoli veggie tots
• grape tomato
• string cheese
• bamboo skewer
• pasta sauce

Instructions

1. 1 Cook Green Giant® Broccoli Veggie Tots and chicken nuggets according package directions.
2. 2 Alternately thread Green Giant® Broccoli Veggie Tots™, chicken nuggets, grape tomatoes, and string cheese onto skewers.
3. 3 Serve with hot pasta sauce for dipping.

By Green Giant

Ingredients

• ✓ chicken nugget
• cooking spray
• all-purpose flour
• cornmeal
• white sugar
• baking powder
• salt
• baking soda
• black pepper
• cayenne pepper
• buttermilk
• vegetable oil
• egg

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spread chicken nuggets out on a baking sheet.
2. 2 Bake nuggets in the preheated oven until hot and crispy, 11 to 13 minutes.
3. 3 Preheat a waffle iron according to manufacturer's instructions and lightly coat with cooking spray.
4. 4 Whisk flour, cornmeal, sugar, baking powder, salt, baking soda, black pepper, and cayenne pepper together in a bowl. Whisk buttermilk, oil, and eggs together in another bowl. Pour buttermilk mixture into flour mixture and stir until batter is just-combined.
5. 5 Place 1 chicken nugget in the center of each waffle section on the waffle iron. Cover each nugget with about 1 tablespoon of batter, close the waffle iron, and cook until golden and crisp, about 4 minutes. Repeat with remaining nuggets and batter.

By Snacking in the Kitchen

Ingredients

• ✓ chicken nugget
• cooking spray
• butter
• maple syrup
• canola oil
• brown sugar
• paprika
• cayenne pepper
• salt
• garlic powder
• black pepper
• water
• mini waffle
• coleslaw
• dill pickle

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.
2. 2 Place 20 chicken nuggets in a single layer on the prepared baking sheet. Reserve any remaining nuggets for another use.
3. 3 Bake nuggets in the preheated oven for 6 minutes. Flip and bake until crispy, 5 to 7 minutes more.
4. 4 Meanwhile, prepare sauce: Heat butter, maple syrup, canola oil, brown sugar, paprika, cayenne, kosher salt, garlic powder, and black pepper in a small saucepan over medium-low heat, stirring constantly, until smooth and well combined, 3 to 5 minutes. If sauce thickens too much, reduce heat to low and whisk in 1 to 2 tablespoons water. Keep warm.
5. 5 As the sauce is cooking, toast waffles, then separate each one into 4 mini waffles.
6. 6 Assemble sliders: Place a chicken nugget on top of a waffle and top with 1 heaping teaspoon slaw. Drizzle with 1 teaspoon sauce, top with a pickle slice, and place a second waffle on top. Secure slider with a toothpick or skewer, if desired. Repeat to make remaining sliders. Serve with extra sauce.

By Nicole McLaughlin