Chicken and Biscuit Casserole
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 2 cups cubed cooked chicken
- 1 (10 3/4 ounce) can cream of chicken soup, undiluted
- 1 cup canned green beans, drained or 1 cup mixed vegetables (or both)
- 1 cup sliced fresh mushrooms or 1 cup canned mushroom
- 1 cup shredded American cheese, i use velveeta
- 1⁄2 cup mayonnaise (not salad dressing)
- 1 can refrigerated biscuit (Pillsbury is good)
- 2 -3 tablespoons butter, melted
- 1⁄4 cup seasoned bread crumbs
directions
- Set oven to 375 degrees.
- Grease a 2-qt baking dish.
- In a medium saucepan, combine chicken, chicken soup, green beans, mushrooms, cheese and mayo.
- Heat until hot and bubbling.
- Pour the hot mixture into a prepared baking dish.
- Separate biscuits and arrange over the chicken mixture.
- Brush biscuits with melted butter; sprinkle with bread crumbs over the biscuits.
- Bake for 25-30 minutes, or until the bicuits are golden brown, and casserole is bubbly.
- Serve immediately.
- Note frozen veggies are good also, just run under hot water to thaw, then squeeze out excess water before adding to casserole.
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Reviews
-
This was last night's supper and we both enjoyed it. I had to add some roast chicken gravy(about 1 cup), otherwise it would have been way too thick. I used some left-over roasted veggies(peppers, carrots, parsnips, and onions)and a handful of frozen and thawed peas. Loved the use of melted butter and bread crumbs on the biscuit tops---such a nice addition. will definitely make this again, thanks for sharing it!