Biscuit Nugget Chicken Bake
Directions
- 1In a large saucepan, combine the first six ingredients. Cook and stir over medium heat until heated through (5-7 minutes); keep warm.
- 2In 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.
- 3Transfer 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.
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
- 0.5 teaspoon dill weed
- 0.5 teaspoon paprika
- 0.25 cup grated Parmesan cheese
- 1 tablespoon dried minced onion
- 1 teaspoon dried parsley flakes
- 0.5 teaspoon paprika
- 2 tubes (6 ounces each) refrigerated buttermilk biscuits
Equipment
large saucepanlarge bowlungreased baking sheetgreased 8-in. square baking dish
Tips
- If you have leftover turkey or chicken, use this recipe to use them up.
- Don't over-season, or it will taste too salty.
- You can add vegetables to make it more complete.
- Consider using onion powder instead of dried minced onion.
- You can omit the mushrooms or add corn instead.
- You can use cream of asparagus instead of cream of chicken soup.
- If you use Grands biscuits, they are larger than regular ones.
- You may want to exclude paprika or add garlic to the biscuits and chicken mixture.
- Cook the chicken mixture longer if it is too runny.
- Add extra spices, such as garlic or rosemary, if the chicken mixture is too bland.
- Add extra biscuits for more topping
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