Ingredients
3 cups cubed cooked chicken1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 cup milk1 jar (4-1/2 ounces) sliced mushrooms, drained1/2 teaspoon dill weed1/2 teaspoon paprikaTOPPING:1/4 cup grated Parmesan cheese1 tablespoon dried minced onion1 teaspoon dried parsley flakes1/2 teaspoon paprika2 tubes (6 ounces each) refrigerated buttermilk biscuits
Preparation
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.
In a bowl, combine the cheese, onion, parsley and paprika. Separate biscuits and cut into quarters; add to bowl and toss to coat. Place on an ungreased baking sheet. Bake at 400° for 5 minutes.
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.
