Biscuit Nugget Chicken Bake

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 6 servings.

Topped with seasoned biscuits, this yummy casserole is an easy way to please the family. —Kayla Dempsey, O'Fallon, Illinois

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

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

2 tubes (6 ounces each) refrigerated buttermilk biscuits

Directions

1. In a large saucepan, combine first 6 ingredients. Cook and stir over medium heat until heated through, 5-7 minutes; keep warm.

2. In 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.

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.

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