Biscuit Nugget Chicken Bake

(Courtesy of Taste of Home)

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.

Pin It