Biscuit Nugget Chicken Bake

30 mins
Serves 6
https://www.tasteofhome.com/recipes/biscuit-nugget-chicken-bake/

Directions

  1. 1In a large saucepan, combine the first six ingredients. Cook and stir over medium heat until heated through (5-7 minutes); keep warm.
  2. 2In a large saucepan, combine the first six ingredients. Cook and stir over medium heat until heated through (5-7 minutes); keep warm.
  3. 3In a large saucepan, combine the first six ingredients. Cook and stir over medium heat until heated through (5-7 minutes); keep warm.
  4. 4In 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.
  5. 5In 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.
  6. 6In 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.
  7. 7Transfer 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.
  8. 8Transfer 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.
  9. 9Transfer 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
  • 3 cups cubed cooked chicken
  • 3 cups cubed cooked chicken
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup 2% milk
  • 1 cup 2% milk
  • 1 cup 2% milk
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 0.5 teaspoon dill weed
  • 0.5 teaspoon dill weed
  • 0.5 teaspoon dill weed
  • 0.5 teaspoon paprika
  • 0.5 teaspoon paprika
  • 0.5 teaspoon paprika
  • 0.25 cup grated Parmesan cheese
  • 0.25 cup grated Parmesan cheese
  • 0.25 cup grated Parmesan cheese
  • 1 tablespoon dried minced onion
  • 1 tablespoon dried minced onion
  • 1 tablespoon dried minced onion
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon dried parsley flakes
  • 0.5 teaspoon paprika
  • 0.5 teaspoon paprika
  • 0.5 teaspoon paprika
  • 2 tubes (6 ounces each) refrigerated buttermilk biscuits
  • 2 tubes (6 ounces each) refrigerated buttermilk biscuits
  • 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