Menu

Biscuit Nugget Chicken Bake

Add a Review
Total Time
Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Kayla Dempsey, O'Fallon, Illinois

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 09, 2024

Topped with seasoned biscuits, this yummy casserole is an easy way to please the family. —Kayla Dempsey, O'Fallon, Illinois

Test Kitchen Approved

Biscuit Nugget Chicken Bake

0 | 0 Reviews Add your review
Yield: 6 servings
Prep: 20 min
Cook: 10 min
Save Saved Saving print

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
Text Ingredients

Directions

  1. In a large saucepan, combine the 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.
Loading Popular in the Community
Loading Reviews