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Biscuit Nugget Chicken Bake Recipe
Biscuit Nugget Chicken Bake Recipe photo by Taste of Home

Biscuit Nugget Chicken Bake Recipe

Read Reviews (11)
4.25 11
Publisher Photo
Topped with seasoned golden biscuits, this yummy casserole will fill up a family in no time. “As a beginning cook, I really enjoy trying new recipes,” Kayla Dempsey notes from O’Fallon, Illinois. “This is one of my favorites for an evening meal.”
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4-6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4-6 servings

Ingredients

  • 3 cups cubed cooked chicken
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup 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
  • 1 tube (12 ounces) refrigerated buttermilk biscuits

Directions

  1. In a large saucepan, combine the first six ingredients. Cook and stir over medium heat for 5-7 minutes or until heated through; keep warm.
  2. In a large resealable plastic bag, combine the cheese, onion, parsley and paprika. Separate biscuits and cut into quarters; add to bag and shake 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. Yield: 4-6 servings.
Originally published as Biscuit Nugget Chicken Bake in Simple & Delicious January/February 2007, p31

Reviews for Biscuit Nugget Chicken Bake(11)

AVERAGE RATING
   (24)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (6)
3 Star
 (1)
2 Star
 (2)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Feb. 7, 2014

Good casserole but we were not fans of the biscuit coating so will just top with plain biscuits next time

MY REVIEW
Reviewed Oct. 5, 2013

I thought the dill was a tad strong, too, and dill is one of my favorite spices (I chose to make this recipe partly because I like dill soup).  I would probably just add less dill next time.

MY REVIEW
Reviewed Oct. 5, 2013

This is a great dish: it define "comfort food." I put extra biscuits and French onions on top, and it turned out well. Even though I made this on a summer evening, it was a delicious course; during the winter it will be even better.

MY REVIEW
Reviewed Oct. 5, 2013

This was a great dish: it defines ?comfort food.? I put extra biscuits and French onions on top, and it turned out well. Even though I made this on a summer evening, it was a delicious course; during the winter it will be even better.

MY REVIEW
Reviewed Sep. 15, 2013

We loved the biscuit topping. The chicken mixture was a little tasteless. Also-I had to cook the chicken mixture longer than stated because it was very runny. If I make this again, I will definitely add more spices for flavor to the chicken mix...garlic, rosemary, something to give it some flavor. The dill and paprika just didn't do it for us.

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