Biscuit Nugget Chicken Bake

3 cups cubed cooked chicken
1 can cream of chicken soup
1 cup milk
1 jar sliced mushrooms, drained
1/2 teaspoon dill weed
1/2 teaspoon paprika
topping:
1/4 cup grated Parmesan cheese
1 tablespoon dried minced onion
1 teaspoon dried parsley flakes
1/2 teaspoon paprika
1 tube (12 ounces) refrigerated buttermilk biscuits

1. In a large saucepan, combine the first six ingredients. Cook and stir over medium heat for 5-7 minutes or until heated through; keep warm.

2. In a large resealable plastic bag, combine the Parmesan cheese, onion, parsley, and paprika. Separate biscuits and cut into quarters; add to bag and shake to coat. Place on an ungreased baking sheet. Bake at 400 degrees for 5 minutes.

3. Transfer chicken mixture to a greased 8-in. square baking dish; top with biscuits. Bake, uncovered, for 10-13 minutes or until bubbly and biscuits are golden brown.

4. Enjoy!