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leftover - Crunchy Biscuit Chicken Casserole

Source of Recipe

from a recipe newsletter via the Pillsbury site


List of Ingredients

leftover - Crunchy Biscuit Chicken Casserole

2 c. cubed cooked chicken
1 10 3/4oz. can condensed cream of chicken soup
1 8.25oz. can sliced green beans, drained
1 2.5oz. jar sliced mushrooms, undrained
1 c. shredded Cheddar or American cheese, (4oz.)
1/2 c. mayonnaise or salad dressing
1 tsp. lemon juice
one 1lb.3oz. can Pillsbury Grands refrigerated buttermilk biscuits
1 - 2 tbsp. melted butter or margarine
1/4 - 1/2 c. crushed seasoned or Cheddar cheese flavored croutons

Heat oven to 375. Need an ungreased 13x9x2" baking dish.
In a medium saucepan, combine the chicken, soup, green beans, mushrooms, cheese, mayonnaise and lemon juice.
Bring to a boil, stirring occasionally.
Pour the hot chicken mixture into the baking dish.
Separate the dough into 8 biscuits and arrange over the top of the hot chicken mixture.
Brush each biscuit with the butter and sprinkle with the crushed croutons.
Bake for 23 - 27 minutes or until the biscuits are a deep golden brown.
Makes 6 servings.


Recipe