Biscuit Nugget Chicken Bake

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 cups cubed cooked chicken or 2 cups cooked turkey or 2 (5 ounce) cans boneless chicken
• 1 teaspoon paprika
• 1/2 teaspoon dill weed
• 1/4 teaspoon salt
• 1 cup milk
• 1 (10 3/4 ounce) can condensed cream of chicken soup or 1 (10 3/4 ounce) can cream of mushroom soup
• 1 (4 ounce) can mushroom stems and pieces, drained
• 1 (10 ounce) can hungry jack big flaky refrigerated biscuits
• 1/4 cup kraft grated parmesan cheese
• 1 tablespoon instant minced onion or 1/4 cup chopped onion
• 1 teaspoon parsley flakes or 1 tablespoon chopped parsley

Recipe

• 1 heat oven to 375 degrees.
• 2 in medium saucepan, combine chicken,1/2 teaspoon paprika, dill weed, salt, milk, soup and mushrooms; heat until hot and bubbly.
• 3 pour hot chicken mixture into ungreased 8-or 9-inch square baking dish.
• 4 separate biscuit dough into 10 biscuits; cut each into 4 pieces.
• 5 in medium sized plastic bag, combine remaining 1/2 teaspoon paprika, parmesan cheese, onion and parsley.
• 6 shake biscuit pieces, 3 or 4 at a time, in cheese-herb mixture until coated; arrange over hot chicken mixture.
• 7 sprinkle any remaining cheese mixture over biscuits.
• 8 bake at 375 degrees for about 15 to 18 minutes or until really deep golden brown.