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

Biscuit Nugget Chicken Bake Recipe

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

AVERAGE RATING
   (25)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (6)
3 Star
 (1)
2 Star
 (2)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jul. 21, 2014

"We've made this dish several times. It is definitely comfort food. We like it alot, so we double it (not the topping, just the "filling"). It tastes great with fresh chicken breasts that we cube and cook in a pan with a little butter. We don't have dried minced onion, so we use onion powder. Tastes great, but don't over-season or it will taste too salty."

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."

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