Biscuit Nugget Chicken Bake

Total Time

Prep/Total Time: 30 min.


6 servings

Updated: Jan. 09, 2024
Topped with seasoned biscuits, this yummy casserole is an easy way to please the family. —Kayla Dempsey, O'Fallon, Illinois
Biscuit Nugget Chicken Bake Recipe photo by Taste of Home


  • 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
  • 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


  1. In a large saucepan, combine first 6 ingredients. Cook and stir over medium heat until heated through, 5-7 minutes; keep warm.
  2. 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.
  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.

Nutrition Facts

1 cup: 570 calories, 25g fat (12g saturated fat), 75mg cholesterol, 3144mg sodium, 57g carbohydrate (6g sugars, 2g fiber), 30g protein.