Thai Peanut Chicken Casserole
Total TimePrep: 30 min. Bake: 30 min.
- 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
- Preheat oven to 350°. Cut each biscuit into four pieces. Place in a greased 13x9-in. baking pan.
- 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 onions. Sprinkle with remaining cheese.
- 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.
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Nutrition Facts1 serving: 490 calories, 25g fat (8g saturated fat), 55mg cholesterol, 1013mg sodium, 43g carbohydrate (13g sugars, 1g fiber), 26g protein.
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Feb 2, 2019
Absolutely delicious and very easy to make. I followed the recipe but it was just my wife and I, so I got to enjoy leftovers all week for lunch while at work. 10/10 Will make again.