Crunchy Biscuit Chicken Casserole

• Meat

  • 2 cups Chicken, cooked

• Produce

  • 1 (8 oz can Green beans
  • 1 (4.5 oz jar Mushrooms

• Canned Goods

  • 1 (10 3/4-oz. can Cream of chicken soup, condensed

• Condiments

  • 1 tsp Lemon juice
  • 1/2 cup Mayonnaise or salad dressing

• Bread & Baked Goods

  • 1/4 cup Croutons, seasoned
  • 1 (16.3-oz. can Pillsbury grands! refrigerated buttermilk biscuits

• Dairy

  • 1 tbsp Butter
  • 4 oz Cheddar or american cheese

Found on pillsbury.com

Description

Ingredients

• 2 cups cubed cooked chicken or 2 (5-oz.) cans chunk chicken
• 1 (10 3/4-oz.) can condensed cream of chicken soup
• 1 (8 oz) can green beans, drained
• 1 (4.5 oz) jar sliced mushrooms, undrained
• 4 oz. (1 cup) shredded Cheddar or American cheese
• 1/2 cup mayonnaise or salad dressing
• 1 teaspoon lemon juice
• 1 (16.3-oz.) can Pillsbury™ Grands!™ Refrigerated Buttermilk Biscuits
• 1 tablespoon butter, melted
• 1/4 cup crushed seasoned croutons

Directions

• 1 Heat oven to 375°F. In medium saucepan, combine chicken, soup, green beans, mushrooms, cheese, mayonnaise and lemon juice. Bring to a boil, stirring occasionally. Pour hot chicken mixture into ungreased 13x9-inch baking dish.
• 2 Separate dough into 8 biscuits; arrange over hot chicken mixture. Brush each biscuit with butter; sprinkle with crushed croutons.
• 3 Bake at 375°F. for 23 to 27 minutes or until deep golden brown.

Nutrition