Biscuit Nugget Chicken Bake

By littlefish

Topped with seasoned golden biscuits, this yummy casserole will fill up a family in no time. “As a beginning cook, I really enjoy trying new recipes,” Kayla Dempsey notes from O’Fallon, Illinois. “This is one of my favorites for an evening meal.”

Ingredients

• TOPPING:
• 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
• 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

Details

Servings 4

Preparation

Step 1

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