Biscuit Nugget Chicken Bake
A comforting chicken and biscuit casserole with savory flavors of chicken, mushrooms, and herbs, topped with cheesy herb-coated biscuit pieces, perfect for family dinners or gatherings.
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- In a medium saucepan, combine cooked cubed chicken, paprika, dill weed, salt, milk, condensed cream soup, and drained mushroom stems and pieces.
- Heat until the mixture is hot and bubbly.
- Pour the hot chicken mixture into an ungreased baking dish.
- Separate the biscuit dough into 10 biscuits and cut each into 4 pieces.
- In a medium-sized plastic bag, combine 1/2 teaspoon paprika, Parmesan cheese, chopped onion, and parsley flakes.
- Shake the biscuit pieces in the cheese-herb mixture until well coated, 3 or 4 at a time.
- Arrange the coated biscuit pieces over the chicken mixture in the baking dish.
- Bake at 375°F (190°C) for 15 to 20 minutes or until the biscuits are golden brown.
Tips & Substitutions
For a creamier texture, consider using a flavored cream soup, such as mushroom or chicken. If you don't have Parmesan cheese, mozzarella or cheddar can work as substitutes. Adding some fresh vegetables like peas or carrots can enhance the dish's nutrition and flavor. Make sure to cut the biscuit dough evenly for consistent baking.
Serving Suggestions
Serve this Biscuit Nugget Chicken Bake with a side of steamed Golden Broccoli for a nutritious complement. A simple green salad or some roasted vegetables also pairs nicely, adding freshness to the meal. For a heartier option, consider serving with T~E~G'S Perfect Rice to soak up the creamy sauce.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven preheated to 350°F (175°C) for about 15 minutes, or until heated through. This will help maintain the biscuits' texture instead of using the microwave.
Nutrition & Diet Analysis (per serving)
Each serving of Biscuit Nugget Chicken Bake contains roughly 440 calories, with 10g protein, 66g carbohydrates, and 17g fat. It is an excellent source of vitamin A (38% of the Daily Value) and iron (34% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 989mg per serving (43% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use raw chicken instead of cooked chicken?
Yes, you can use raw chicken, but you will need to cook it fully before adding it to the recipe. Sauté cubes of chicken breast in a skillet until they reach an internal temperature of 165°F (75°C) before mixing them with the other ingredients.
What can I use instead of cream soup?
If you prefer a healthier option, you can make a homemade cream sauce using butter, flour, and broth, combined with milk. Alternatively, a plant-based cream or a mixture of yogurt and broth can also work as a substitute for the condensed cream soup.
Can I make this recipe ahead of time?
Absolutely! You can prepare the chicken mixture and biscuit topping ahead of time and store them separately in the refrigerator. When ready to bake, assemble and cook as directed. This makes for a convenient meal option for busy weeknights.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).