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Biscuit Nugget Chicken Bake

 Biscuit Nugget Chicken Bake
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.”
4-6 ServingsPrep/Total Time: 30 min.


  • 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
  • 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


  • 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.
  • 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.
  • 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.