Chicken and Biscuit Casserole

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READY IN: 35mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 12
    cup mayonnaise (not salad dressing)
  • 1
    can refrigerated biscuit (Pillsbury is good)
  • 2 -3
    tablespoons butter, melted
  • 14
    cup seasoned bread crumbs
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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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