Biscuit Chicken Casserole

This is a quick, easy, comfort-food kind of casserole that is very versatile.  It’s a great way to use leftover chicken and veggies, too.  Instead of using canned biscuits, we usually make a quick drop biscuit batter (similar to the recipe you would find on the back of a Bisquick box) to spread over the top.

4 c. cooked chicken, diced
2 10¾ -oz. cans cream of chicken soup (or about 3 cups of white sauce)
2 c. (or 1 can, drained) green beans
2 c. shredded cheddar cheese
8 oz. can sliced mushrooms, if desired
1 c. mayonnaise
2 t. lemon juice
1 10-oz. tube refrigerated flaky biscuit
1-2 T. butter, melted

Combine first 7 ingredients in a medium saucepan over medium heat; cook until hot and bubbly. Pour hot chicken mixture into an ungreased 9×13 baking pan.

Separate biscuit dough into 10 biscuits. Arrange biscuits over chicken mixture. Brush each biscuit with butter.

Bake, uncovered, at 375 for 25-30 minutes or until deep golden brown on top and bubbly around sides.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s