Topped with seasoned biscuits, this yummy casserole is an easy way to please the family. —Kayla Dempsey, O'Fallon, Illinois
Biscuit Nugget Chicken Bake
Biscuit Nugget Chicken Bake
Prep Time
20 min
Cook Time
10 min
Yield
6 servings
Ingredients
- 3 cups cubed cooked chicken
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1 cup 2% 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
- 2 tubes (6 ounces each) refrigerated buttermilk biscuits
Directions
- In a large saucepan, combine first 6 ingredients. Cook and stir over medium heat until heated through, 5-7 minutes; keep warm.
- In a large bowl, combine cheese, onion, parsley and paprika. Separate biscuits and cut into quarters; add to bowl and toss 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.
Nutrition Facts
1 cup: 570 calories, 25g fat (12g saturated fat), 75mg cholesterol, 3144mg sodium, 57g carbohydrate (6g sugars, 2g fiber), 30g protein.
