Biscuit Nugget Chicken Bake |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a Pillsbury Bake Off recipe. Ingredients:
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 |
Directions:
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.
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