Biscuit Nugget Chicken Bake

• 2 c. cooked, cubed chicken or 2 (5 oz.) cans boned chicken
• 1 tsp. paprika
• 1/2 tsp. dill weed
• 1/4 tsp. salt
• 1 c. milk
• 1 can condensed cream soup
• 4 oz. can mushroom stems and pieces, drained
• 10 oz. can Hungry Jack biscuits
• 1/4 c. Parmesan cheese
• 1/4 c. chopped onion
• 1 tsp. parsley flakes

1. Heat oven to 375u0b0.
2. In medium saucepan, combine first 7 ingredients.
3. Heat until hot and bubbly.
4. Pour hot chicken mixture into ungreased baking dish.
5. Separate biscuit dough into 10 biscuits.
6. Cut each into 4 pieces.
7. In medium size plastic bag, combine 1/2 teaspoon paprika, Parmesan cheese, onion and parsley. Shake biscuit pieces 3 or 4 at a time in cheese-herb mixture until well coated.
8. Arrange over chicken mixture.
9. Bake at 375u0b0 for 15 to 20 minutes or until golden brown.
10. Makes approximately 6 servings.

chicken, paprika, dill weed, salt, milk, condensed cream soup, mushroom stems, biscuits, parmesan cheese, onion, parsley flakes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=476978 (may not work)