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Chicken Casserole with Biscuit Nuggets

Red Kettle Cook

Want more than your average chicken casserole? If so, you’ll be amazed by the flavors of this recipe!

Chicken Casserole with Biscuit Nuggets Bake Free Recipe from RedKettleCook.com!

Ingredients for the Filling:

  • 2 c. chicken, cooked & cubed (can substitute organic canned chicken or rotisserie chicken)
  • 1/2 tsp. organic paprika powder
  • 1/2 tsp. sea salt
  • 1 c. almond milk
  • 1 – 10 3/4 oz. organic cream of mushroom condensed soup
  • 1 – 4 oz. can of organic mushrooms, drained


Ingredients for the Topping:

  • 1 – 10 oz. can of refrigerator biscuits
  • 1/2 tsp. organic paprika powder
  • 1/4 c. Parmesan cheese, grated
  • 1/4 c. organic onion, chopped (or 1/8 c. organic onion flakes)
  • 1 tsp. organic parsley flakes

 

Instructions:

  1. Preheat oven to 350°F.
  2. In a saucepan, combine the filling ingredients over medium heat. Heat until bubbly.
  3. Pour into a 1 1/2 quart baking dish that’s been sprayed with vegetable spray.
  4. Cut each biscuit into 4 pieces.
  5. In a plastic bag, combine paprika, cheese & parsley. Then shake the biscuit pieces in the bag.
  6. Layer them over the chicken mixture.
  7. Bake for 15 minutes, or until the chicken juices run clear & the sauce is bubbling up the side of the dish.
  8. Bake for about 30 minutes.

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