Biscuit Nugget Chicken Bake

This is a Pillsbury Bake Off recipe.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  cups  cubed  cooked chicken or 2  cups  cooked turkey or 2 (5 ounce) cans boneless chicken
• 1  teaspoon paprika
• 1⁄2 teaspoon dill weed
• 1⁄4 teaspoon salt
• 1  cup milk
• 1 (10 3/4ounce) can  condensed cream of chicken soup or 1 (10 3/4ounce) can  cream of mushroom soup
• 1 (4 ounce) can mushroom stems and pieces, drained
• 1 (10 ounce) can  Hungry Jack big flaky refrigerated biscuits
• 1⁄4 cup  kraft grated parmesan cheese
• 1  tablespoon  instant minced onion or 1⁄4 cup  chopped onion
• 1  teaspoon parsley flakes or 1  tablespoon  chopped parsley

Directions

1. Heat oven to 375 degrees.
2. In medium saucepan, combine chicken,1/2 teaspoon paprika, dill weed, salt, milk, soup and mushrooms; heat until hot and bubbly.
3. Pour hot chicken mixture into ungreased 8-or 9-inch square baking dish.
4. Separate biscuit dough into 10 biscuits; cut each into 4 pieces.
5. In medium sized plastic bag, combine remaining 1/2 teaspoon paprika, Parmesan cheese, onion and parsley.
6. Shake biscuit pieces, 3 or 4 at a time, in cheese-herb mixture until coated; arrange over hot chicken mixture.
7. Sprinkle any remaining cheese mixture over biscuits.
8. Bake at 375 degrees for about 15 to 18 minutes or until really deep golden brown.