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Thai Peanut Chicken Casserole

7 reviews
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep: 30 min. Bake: 40 min.

Makes

10 servings

Updated: Jan. 09, 2024
I used traditional pizza sauce and toppings in this recipe for years. After becoming a fan of Thai peanut chicken pizza, I decided to use those flavors instead. Serve this dish with stir-fried vegetables or a salad with sesame dressing for an easy, delicious meal. —Katherine Wollgast, Troy, Missouri
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Ingredients

  • 2 tubes (12 ounces each) refrigerated buttermilk biscuits
  • 3 cups shredded cooked chicken
  • 1 cup sliced fresh mushrooms
  • 1 bottle (11-1/2 ounces) Thai peanut sauce, divided
  • 2 cups shredded mozzarella cheese, divided
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup shredded carrot
  • 4 green onions, sliced
  • 1/4 cup honey-roasted peanuts, coarsely chopped

Directions

  1. Preheat oven to 350°. Cut each biscuit into 4 pieces. Place in a greased 13x9-in. baking pan.
  2. In a large bowl, combine chicken, mushrooms and 1 cup peanut sauce; spread over biscuits. Top with 1 cup cheese, red pepper, carrot and green onion. Sprinkle with remaining 1 cup cheese.
  3. Bake until topping is set, cheese is melted and biscuits have cooked all the way through, about 40 minutes. Sprinkle with peanuts and serve with remaining peanut sauce.

Test Kitchen tips
  • This dish needs to bake until the centers of the biscuits are no longer doughy. Near the end of baking, cut into a biscuit in the center of the dish to confirm it is cooked through.

    • Nutrition Facts

    1 serving: 490 calories, 25g fat (8g saturated fat), 55mg cholesterol, 1013mg sodium, 43g carbohydrate (13g sugars, 1g fiber), 26g protein.