Thai Peanut Chicken Casserole

Name: Thai Peanut Chicken Casserole
Prep time: 30 min
Cook time: 40 min
Total time: 1 min
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

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Prep Time: 30 minutes

Cook Time: 40 minutes

Total: 1 hours, 10 minutes

Servings: 10

Author : Taste of Home

Ingredients

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2 tubes (12 ounces each) refrigerated buttermilk biscuits3 cups shredded cooked chicken1 cup sliced fresh mushrooms1 bottle (11-1/2 ounces) Thai peanut sauce, divided2 cups shredded mozzarella cheese, divided1/2 cup chopped sweet red pepper1/2 cup shredded carrot4 green onions, sliced1/4 cup honey-roasted peanuts, coarsely chopped

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Instructions

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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 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.