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Preheat oven to 425 degrees and line a baking sheet with parchment paper.
Open and drain the canned chicken. Remove as much excess moisture as possible by placing it in a fine mesh strainer and squishing out the water with your fingers.
In a medium sized bowl, mix together the drained chicken with the egg, mozzarella, parmesan, and any seasoning you like, however I DO NOT recommend adding salt. Just a little garlic powder and black pepper should do! Smoked paprika is a good choice, too.
Use your hands to mold the chicken mixture together into small bite-size nuggets. I made mine using about a heaping tbsp each and ended up with 12 nuggets.
Bake for 18-22 minutes, flipping them over half way through.
Enjoy with your favorite dipping sauce! I really like the Ray’s no sugar added bbq sauce or ranch dressing.
