Biscuit Nugget Chicken Bake Recipe

Name: Biscuit Nugget Chicken Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (5 oz.) cans boneless chicken; 1/2 tsp. paprika; 1/2 tsp. dill weed; 1/8 tsp. salt; 1/2 c. milk; 10 3/4 oz. can cream of mushroom or cream of chicken soup; 10 Hungry Jack flaky biscuits; 1/2 tsp. paprika; 1/4 c. Parmesan cheese; 1/4 c. chopped onion or 1 Tbsp. minced onion; 1 tsp. parsley flakes

Servings: persons

2 (5 oz.) cans boneless chicken
1/2 tsp. paprika
1/2 tsp. dill weed
1/8 tsp. salt
1/2 c. milk
10 3/4 oz. can cream of mushroom or cream of chicken soup
10 Hungry Jack flaky biscuits
1/2 tsp. paprika
1/4 c. Parmesan cheese
1/4 c. chopped onion or 1 Tbsp. minced onion
1 tsp. parsley flakes

1
Heat first 6 ingredients until hot and bubbling.
2
Pour mixture into 8 or 9-inch baking dish.
3
Separate biscuits and cut into fourths.
4
Combine last 4 ingredients in a bag.
5
Shake a few biscuits at a time in the bag.
6
Arrange over hot mixture. Sprinkle remaining coating over top.
7
Bake at 375u00b0 for 15 to 18 minutes or until biscuits are golden brown.
8
To reheat, cover loosely with foil.

192

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 (5 oz.) cans boneless chicken, 1/2 tsp. paprika, 1/2 tsp. dill weed, 1/8 tsp. salt, and more.

Yes, Biscuit Nugget Chicken Bake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Biscuit Nugget Chicken Bake

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