2 c. cubed, cooked chicken or turkey or 2 (5 oz.) cans boned chicken
1/2 tsp. paprika
1/2 tsp. dill weed
1/4 tsp. salt
1 c. milk
10 3/4 oz. can condensed cream of chicken or mushroom soup
4 oz. can Green Giant mushrooms pieces and stems, drained
10 oz. can Hungry Jack refrigerated big flaky biscuits
1/2 tsp. paprika
1 oz. (1/4 c.) grated Parmesan cheese
1 tbsp. instant minced onion or 1/4 cup chopped onion
1 tsp. parsley flakes or 1 tbsp. chopped parsley
Heat oven to 375 degrees. In medium sauce pan combine chicken, paprika, dill weed, salt, milk, soup and mushrooms; heat until hot and bubbly. Pour hot chicken mixture into ungreased 8 or 9 inch square baking dish. Separate biscuit dough into 10 biscuits; cut each into 4 pieces. In medium sized plastic bag, combine 1/2 teaspoon paprika, Parmesan cheese, onion and parsley. Shake biscuit pieces, 3 or 4 at a time, in cheese - herb mixture until coated; arrange over hot chicken mixture. Sprinkle any remaining cheese mixture over biscuits. Bake at 375 degrees for 15 to 18 minutes or until deep golden brown.
Makes 4 to 6 servings.
Tip: To reheat, cover loosely with foil; heat at 375 degrees for 12 to 15 minutes.