2 c. cooked, cubed chicken
1 tsp. paprika
1/2 tsp. dill weed
1/2 tsp. salt
1 c. milk
10 3/4 oz. can cream of chicken soup
4 oz. can mushrooms, drained (pieces)
10 oz. can Hungry Jack biscuits (refrigerator)
1/4 c. Parmesan cheese
1 tbsp. minced onion
1 tsp. parsley flakes

Combine chicken, paprika, dill weed, salt, soup, milk and mushrooms (optional).

Heat and pour into oblong baking dish. Divide each biscuit into 4 pieces and roll in grated cheese and place on top. Sprinkle onion and parsley over all. Bake at temperature on biscuits until brown.