Biscuit Nugget Chicken Bake

Biscuit Nugget Chicken Bake
Biscuit Nugget Chicken Bake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    cups cubed cooked chicken

  • 1

    can (10-3/4 ounces) condensed cream of chicken soup, undiluted

  • 1

    cup milk

  • 1

    jar (4-1/2 ounces) 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

    tube (12 ounces) refrigerated buttermilk biscuits

Directions

•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 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 400° 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. Yield: 4-6 servings.

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