Biscuit Nugget Chicken Bake

• 2 (5 oz.) cans boneless chicken
• 1/2 tsp. paprika
• 1/2 tsp. dill weed
• 1/8 tsp. salt
• 1/2 c. milk
• 10 3/4 oz. can cream of mushroom or cream of chicken soup
• 10 Hungry Jack flaky biscuits
• 1/2 tsp. paprika
• 1/4 c. Parmesan cheese
• 1/4 c. chopped onion or 1 Tbsp. minced onion
• 1 tsp. parsley flakes

1. Heat first 6 ingredients until hot and bubbling.
2. Pour mixture into 8 or 9-inch baking dish.
3. Separate biscuits and cut into fourths.
4. Combine last 4 ingredients in a bag.
5. Shake a few biscuits at a time in the bag.
6. Arrange over hot mixture. Sprinkle remaining coating over top.
7. Bake at 375u0b0 for 15 to 18 minutes or until biscuits are golden brown.
8. To reheat, cover loosely with foil.

boneless chicken, paprika, dill weed, salt, milk, cream of mushroom, flaky biscuits, paprika, parmesan cheese, onion, parsley flakes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=304646 (may not work)