Biscuit Nugget Chicken Bake

This recipe came from a casserole cookbook from Taste of Home (I've mentioned it previously on this blog - this particular one was *filled* with lots of great recipes).  It's easy to throw together, and definitely a comfort food dish on a cold night.  Similar to a chicken and biscuit recipe, it's different with the extra seasonings and cheese on the biscuits.  Oh, and I used a bigger package of biscuits than it called for because I wasn't paying attention, but it still came out wonderful.

Ingredients
3 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup milk
1 jar (4-1/2 ounces) 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

Directions
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.
In a large resealable plastic bag, combine the 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°
for 5 minutes.
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. Yield: 4-6 servings.