Thai
Peanut Chicken Casserole Recipe
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
How
To Make Thai Peanut Chicken Casserole :
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.
Test
Kitchen tips :
This
dish needs to bake until the centers of the biscuits aren't doughy. The only
reliable way to make sure they're cooked through is to cut into a biscuit
toward the center of the dish.
Nutrition
Facts :
1
serving: 490 calories, 25g fat (8g saturated fat), 55mg cholesterol, 1013mg
sodium, 43g carbohydrate (13g sugars, 1g fiber), 26g protein.