Thai Peanut Chicken Casserole
Serve this dish with stir-fried vegetables or a salad with sesame dressing for an easy, delicious meal.
Prep time:
Cook time:
Serves: 10
Calories per serving: 209
Ingredients:
Cook time:
Serves: 10
Calories per serving: 209
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 sauces, divided
2 cups shredded mozzarella cheese, divided
1/2 cup chopped sweet red peppers
1/2 cup shredded carrots
4 green onions, sliced
1/4 cup honey-roasted peanuts, coarsely chopped
Directions:
Preheat oven to 350°. Cut each biscuit into 4 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 onion. Sprinkle with remaining 1 cup 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.
Source: tasteofhome.com
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.
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.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.