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Crunchy Chicken Biscuit Casserole*

Source of Recipe


Favorite Brand Name Recipe Book



List of Ingredients



• 2 Boneless Breasts of Chicken or 2 Cups, cooked & cubed
  
• 10+ 3/4 oz. Can of Condensensed cream of chicken soup
  
• 8+ 1/2 oz. can Green Giant Green Beans -drained
  
• 2+ 1/2 oz. can Green Giant Sliced Mushrooms-undrained
  
• 1 Small Can of Chick Peas
  
• 1 Tblsp. White Cooking Wine
  
• 1 tsp. Lemon Juice
  
• 1/2 cup Mayonnaise
  
• 1 cup Shredded Cheddar Cheese
  
• 10 oz. can of Pillsbury's Hungry Jack Big Flaky Biscuits
  
• 2 Tblsp. Butter-melted
  
• 2 Tblsp. Seasoned Croutons - crushed
  






Instructions



1. Heat oven to 375*F. In medium saucepan combine cooked chicken, chicken soup, green beans, chick peas, mushrooms, cheese, mayonnaise, cooking wine and lemon juice. Heat until hot and bubbly.
   
   
2. Pour hot chicken mixture into ungreased shallow 2 quart casserole or 12x8-inch (2 quart) baking dish.
   
   
3. Separate biscuit dough into 10 biscuits. Arrange biscuits over hot chicken mixture. Brush each biscuits with butter and sprinkle with crushed croutons.
   
   
4. Bake uncovered at 375 degrees for 25 to 30 minutes or until biscuits are deep golden brown. Serve immediately.
   
   
5. Makes 4-6 Servings. To reheat, cover loosely with foil; heat at 375*F for 15- 20 minutes.
   
   






Final Comments


I often serve this dish with Waldorf Salad and cranberry sauce.
Note: I have made this with fat free soup and mayonnaise and low fat cheese and it is just as delicious.