INGREDIENTS

2-200 grams pack store-bought frozen chicken nuggets cooking oil, for frying
2 Tablespoons butter
3 teaspoons minced garlic
½ cup chopped onion
1 Tablespoon all-purpose flour
½ cup water
½ cube chicken bouillon
Half can Angel Evaporated Filled Milk
½ can Angel All Purpose Creamer
½ cup grated cheddar cheese
1 cup frozen green peas and carrots
½ cup canned corn kernels, drained
1 Tablespoon chopped red bell pepper
To taste salt
To taste pepper

PROCEDURE

1. Fry chicken nuggets in hot oil until golden and crispy. Drain excess oil and set aside until ready to serve.
2. In a saucepan, heat butter and add garlic and onion. Cook until soft and aromatic. Add in all-purpose flour. Mix until bubbly and heated through.
3. Pour in water, chicken bouillon, and Angel Evaporated Filled Milk, Angel All Purpose Creamer and cheese. Bring to a quick boil and simmer slowly for a few minutes until the sauce is thick.
4. Add in frozen vegetables, corn, red bell pepper and season with salt and pepper. Simmer until heated through.