"Those who forget the pasta are condemned to reheat it."--Unknown

Biscuit Chicken Recipe

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This recipe for Biscuit Chicken, by , is from Moffitt Employee Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beverly Rathbun, Diagnostic Imaging
Added: Tuesday, September 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups cooked chicken, cubed
1 tsp paprika
1/4 tsp dill weed
1 cup milk
1 can cream of chicken soup
1/2 cup chopped mushrooms - optional
Can of biscuits (I use Hungry Jack)
pinch of salt
1/4 cup grated cheese
1 tbsp minced onions
1 tsp parsley

Directions:
Directions:
Combine chicken, 1/2 tsp paprika, dill weed, salt, milk, soup, and mushrooms in medium saucepan and cook until hot and bubbly. Pour into 9" baking dish.

While the ingredients above are coming to a boil, use the following to make topping.

Can of buscuits
1/2 paprika
1/4 cup grated cheese
1 tbsp minced onions
1 tsp parsley

Seperate dough into 10 biscuits and cut each into 4 pieces. Combine paprika, cheese, onion, and parsley in plastic bag and shake. Add biscuit pieces and shake again. Arrange coated biscuit pieces over chicken mixture.

Bake at 375 until biscuits are golden brown and mixture is bubbly (about 15 minutes).

Number Of Servings:
Number Of Servings:
4

 

 

 

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