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Receta Biscuit Nugget Chicken Bake
by CookEatShare Cookbook

Biscuit Nugget Chicken Bake
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Ingredientes

  • 2 c. cubed, cooked chicken or possibly turkey or possibly 2 (5 ounce.) cans boned chicken
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon salt
  • 1 c. lowfat milk
  • 10 3/4 ounce. can condensed cream of chicken or possibly mushroom soup
  • 4 ounce. can Green Giant mushrooms pcs and stems, liquid removed
  • 10 ounce. can Hungry Jack refrigerated big flaky biscuits
  • 1/2 teaspoon paprika
  • 1 ounce. (1/4 c.) grated Parmesan cheese
  • 1 tbsp. instant chopped onion or possibly 1/4 c. minced onion
  • 1 teaspoon parsley flakes or possibly 1 tbsp. minced parsley

Direcciones

  1. Heat oven to 375 degrees. In medium sauce pan combine chicken, paprika, dill weed, salt, lowfat milk, soup and mushrooms; heat till warm and bubbly. Pour warm chicken mix into ungreased 8 or possibly 9 inch square baking dish. Separate biscuit dough into 10 biscuits; cut each into 4 pcs. In medium sized plastic bag, combine 1/2 tsp. paprika, Parmesan cheese, onion and parsley. Shake biscuit pcs, 3 or possibly 4 at a time, in cheese - herb mix till coated; arrange over warm chicken mix. Sprinkle any remaining cheese mix over biscuits. Bake at 375 degrees for 15 to 18 min or possibly till deep golden. Makes 4 to 6 servings. Tip: To reheat, cover loosely with foil; heat at 375 degrees for 12 to 15 min.