Follow these steps for perfect results
cooked chicken
cubed
paprika
dill weed
salt
milk
cream of chicken soup
flaky biscuits
cut into pieces
Parmesan cheese
parsley flakes
instant minced onion
Preheat oven to 375°F (190°C).
In a medium saucepan, combine cooked cubed chicken, 1/2 teaspoon paprika, dill weed, salt, milk, and cream of chicken or mushroom soup.
Heat the mixture over medium heat until it is hot and bubbly, stirring occasionally.
Pour the hot chicken mixture into an 8 or 9-inch square baking pan.
Separate the biscuit dough and cut each biscuit into 4 pieces to form small 'nuggets'.
Distribute the biscuit nuggets evenly over the chicken mixture.
Sprinkle the Parmesan cheese and parsley flakes over the biscuit nuggets.
Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.
Expert advice for the best results
Add some vegetables like peas or carrots to the chicken mixture.
Top with bread crumbs for extra crunch.
Everything you need to know before you start
15 minutes
Can be assembled ahead of time and refrigerated.
Serve hot, straight from the baking dish.
Serve with a side salad or steamed vegetables.
A buttery Chardonnay complements the creamy sauce.
Discover the story behind this recipe
Classic American comfort food.
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