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.