Biscuit Nugget Chicken Bake |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Topped with seasoned golden biscuits, this yummy casserole will fill up a family in no time. âAs a beginning cook, I really enjoy trying new recipes,â Kayla Dempsey notes from OâFallon, Illinois. âThis is one of my favorites for an evening meal.â Ingredients:
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 |
topping: |
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 |
Directions:
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.
2. 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.
3. 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.
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