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 Biscuit Nugget Chicken Bake
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.Makes4-6 servings.

by on Aug. 20, 2013 at 6:35 AM
Replies (11-12):
by Silver Member on Aug. 23, 2013 at 11:59 PM

Sounds good! :)

by Bronze Member on Aug. 24, 2013 at 2:27 PM

Ohhhh thanks for sharing this. =)

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