Ingredients:
3 c. cubed cooked chicken
1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted
1 c. milk
1 jar (4 1/2 oz.) sliced mushrooms, drained
1/2 tsp. dill weed
1/2 tsp. paprika
TOPPING:
1/4 c. grated Parmesan cheese
1 Tbsp. dried minced onion
1 tsp. dried parsley flakes
1/2 tsp. paprika
1 tube (12 oz.) refrigerated buttermilk biscuits
Directions:
In a large saucepan, combine the first 6 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 cheese, onion, parsley and paprika. Separate the biscuits and cut into quarters; add to bag and shake to coat. Place on an ungreased baking sheet. Bake at 400 degrees for 5 minutes.
Transfer the chicken mixture to a greased 8 inch square baking dish; top with biscuits. Bake, uncovered, for 10-13 minutes or until bubbly and biscuits are golden brown.
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