Thai Peanut Chicken Casserole Recipe




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

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.


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