Topped with seasoned golden biscuits, this tasty casserole will fill up a family in no time.

Biscuit Nugget Chicken Bake
Preparation time: 20 minutes
Cooking time: 10 minutes

3 cups cubed cooked chicken

10.75 ounce can condensed cream of chicken soup, undiluted

1 cup milk

4.5-ounce jar 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

12-ounce tube refrigerated buttermilk biscuits

In a large saucepan, combine the cooked chicken, soup, milk, mushrooms, dill weed and paprika. Cook and stir over medium heat for 5 to 7 minutes or until heated through; keep warm.

In a large resealable plastic bag, combine the Parmesan 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 degrees for 5 minutes.

Transfer chicken mixture to a greased 8-in. square baking dish; top with biscuits. Bake, uncovered, for 10 to 13 minutes or until bubbly and biscuits are golden brown.

Makes 4 to 6 servings.

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