BISCUIT NUGGET CHICKEN BAKE

Biscuit Nugget Chicken Bake image

Provided by @MakeItYours

Number Of Ingredients 12

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

Steps:

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.
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.
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.