Biscuit Nugget Chicken Bake
Topped with seasoned biscuits, this yummy casserole is an easy way to please the family. —Kayla Dempsey, O'Fallon, Illinois
Ingredients
- 3 cups cubed cooked chicken
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1 cup 2% 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
- 2 tubes (6 ounces each) refrigerated buttermilk biscuits
Directions
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1In a large saucepan, combine the first 6 ingredients. Cook and stir over medium heat until heated through, 5-7 minutes; keep warm.
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2In a large bowl, combine cheese, onion, parsley and paprika. Separate biscuits and cut into quarters; add to bowl and toss to coat. Place on an ungreased baking sheet. Bake at 400° for 5 minutes.
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3Transfer 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.
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