Biscuit Nugget Chicken Bake Recipe

• 2 c. cubed, cooked chicken or possibly turkey or possibly 2 (5 ounce.) cans boned chicken
• 1/2 teaspoon paprika
• 1/2 teaspoon dill weed
• 1/4 teaspoon salt
• 1 c. lowfat milk
• 10 3/4 ounce. can condensed cream of chicken or possibly mushroom soup
• 4 ounce. can Green Giant mushrooms pcs and stems, liquid removed
• 10 ounce. can Hungry Jack refrigerated big flaky biscuits
• 1/2 teaspoon paprika
• 1 ounce. (1/4 c.) grated Parmesan cheese
• 1 tbsp. instant chopped onion or possibly 1/4 c. minced onion
• 1 teaspoon parsley flakes or possibly 1 tbsp. minced parsley

1. Heat oven to 375 degrees.
2. In medium sauce pan combine chicken, paprika, dill weed, salt, lowfat milk, soup and mushrooms; heat till warm and bubbly.
3. Pour warm chicken mix into ungreased 8 or possibly 9 inch square baking dish.
4. Separate biscuit dough into 10 biscuits; cut each into 4 pcs.
5. In medium sized plastic bag, combine 1/2 tsp.
6. paprika, Parmesan cheese, onion and parsley.
7. Shake biscuit pcs, 3 or possibly 4 at a time, in cheese - herb mix till coated; arrange over warm chicken mix.
8. Sprinkle any remaining cheese mix over biscuits.
9. Bake at 375 degrees for 15 to 18 min or possibly till deep golden.
10. Makes 4 to 6 servings.
11. Tip: To reheat, cover loosely with foil; heat at 375 degrees for 12 to 15 min.

chicken, paprika, dill weed, salt, milk, condensed cream, mushrooms, flaky biscuits, paprika, parmesan cheese, onion, parsley

Taken from cookeatshare.com/recipes/biscuit-nugget-chicken-bake-37510 (may not work)