Friday, June 12, 2009

Crunchy Biscuit Chicken Casserole

2 cans (5-oz. size) chunk chickenOR2 cups cubed cooked chicken
1 can (10 3/4-oz. size) condensed cream of chicken soup
1 can (8.25-oz. size) sliced green beans, drained1 jar (2.5-oz. size)
sliced mushrooms, undrained
1 cup shredded Cheddar or American cheese
1/2 cup mayonnaise or salad dressing
1 teaspoon lemon juice
1 can (16.3-oz. size) refrigerated buttermilk biscuits
2 tablespoons margarine or butter, melted
1/2 cup crushed Cheddar cheese flavor or seasoned croutons.

Heat oven to 375F. 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. Separate dough into 8 biscuits; arrange over hot chicken mixture. Brush each biscuit with margarine; sprinkle with crushed croutons. Bake at 375F. for 23 to 27 minutes or until deep golden brown

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