Biscuit Nugget Chicken Bake
Biscuit Nugget Chicken Bake
3 cups cubed cooked chicken
1 (10-3/4 ounce) can condensed cream of chicken soup, undiluted
1 cup milk
1 (4-1/2 ounce) jar sliced mushrooms, drained
1/2 teaspoon dill weed
1/2 teaspoon paprika
Topping:
1/4 cup grated Parmesan cheese
1 tablespoon dried minced onion
1 teaspoon dried parsley flakes
1/2 teaspoon paprika
1 (12 ounce) tube refrigerated buttermilk biscuits
In a large saucepan, combine the first six ingredients. Cook and stir over medium heat for 5-7 minutes or until heated through; keep warm. In a large resealable plastic bag, combine the Parmesan cheese, onion, parsley and paprika. Separate biscuits and cut into quarters; add to bag and shake to coat. Place on an ungreased baking sheet. Bake at 400ºF for 5 minutes. Transfer chicken mixture to a greased 8-in. square baking dish; top with biscuits. Bake, uncovered, for 10-13 minutes or until bubbly and biscuits are golden brown.
Serving Size: 6
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