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Chicken and Biscuits

2 c. chicken, cubed or 2 (5 oz.) cans boned chicken
1 (10 3/4 oz.) can condensed cream of chicken soup
1 (10 oz.) tube Hungry Jack biscuits
1 tsp. parsley flakes
1 tbsp. instant minced onion
1 tsp. paprika
1/2 tsp. dill weed
1 c. milk
1 (4 oz.) can mushroom stems & pieces, drained
1/4 c. Parmesan cheese

In saucepan, combine chicken, 1/2 teaspoon paprika, dill weed, soup and mushrooms. Heat until hot and bubbly. Pour hot mixture into 9 inch square baking dish. Separate dough into 10 biscuits. Cut each into 4 pieces. In plastic bag, combine remaining 1/2 teaspoon paprika, Parmesan cheese, onion and parsley. Shake biscuit pieces, 3 or 4 at a time, in cheese mixture until coated. Arrange over hot chicken mixture. Sprinkle remaining cheese mixture over biscuits. Bake in a preheated oven at 350 degrees for 15 to 18 minutes or until golden brown. Makes 4 to 6 servings.