Name: Biscuit Nugget Chicken Bake
Prep time: 20 min
Cook time: 20 min
Yield: 6
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Biscuit Nugget Chicken Bake

1. 3 cups cubed cooked chicken -

2. 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted -

3. 1 cup 2% milk -

4. 1 jar (4-1/2 ounces) sliced mushrooms, drained -

5. 1/2 teaspoon dill weed -

6. 1/2 teaspoon paprika -

7. Topping: -

8. 1/4 cup grated Parmesan cheese -

9. 1 tablespoon dried minced onion -

10. 1 teaspoon dried parsley flakes -

11. 1/2 teaspoon paprika -

12. 2 tubes (6 ounces each) refrigerated buttermilk biscuits -

How to cook deliciously - Biscuit Nugget Chicken Bake

1. Stage

In a large saucepan, combine first 6 ingredients. Cook and stir over medium heat until heated through, 5-7 minutes; keep warm.

2. Stage

In 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.

3. Stage

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.