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Biscuit Nugget Chicken Bake

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“This is a Pillsbury Bake Off recipe.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 2 cups cubed cooked chicken or 2 cups cooked turkey or 2 (5 ounce) cans boneless chicken
  • 1 teaspoon paprika
  • 12 teaspoon dill weed
  • 14 teaspoon salt
  • 1 cup milk
  • 1 (10 3/4 ounce) can condensed cream of chicken soup or 1 (10 3/4 ounce) can cream of mushroom soup
  • 1 (4 ounce) can mushroom stems and pieces, drained
  • 1 (10 ounce) can Hungry Jack big flaky refrigerated biscuits
  • 14 cup kraft grated parmesan cheese
  • 1 tablespoon instant minced onion or 14 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.

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