Categories: Casserole, Chicken, Main Dish

Ingredients

• 3 cups cubed cooked chicken, seasoned
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 cup milk
• 1 jar (4-1/2 ounces) 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
• 1 tube (12 ounces) refrigerated buttermilk biscuits

Directions

1. In a large saucepan, combine the first six ingredients. Cook and stir over medium heat for 5-7 minutes or until heated through; keep warm.
2. In a large resealable plastic bag, combine the 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° for 5 minutes.
3. Transfer chicken mixture to a greased 8-in. square baking dish; top with biscuits. Bake, uncovered, for 10-13 minutes or until bubbly and biscuits are golden brown. Yield: 4-6 servings.

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