This tasty chicken and biscuit casserole is an excellent dish for an everyday family supper. Refrigerated biscuits make it quick and easy to prepare, but it can be topped with frozen Grands! or homemade biscuits as well.
If you aren't a fan of mushrooms, you may omit them or replace them with diced cooked carrots or frozen thawed peas. A sprinkling of fine dry bread crumbs or crushed seasoned stuffing crumbs adds some crunch and flavor.
- 2 cups cooked, cubed chicken
- 1 can (10 3/4 ounces) condensed cream of chicken soup
- 1 cup green beans, drained if canned, frozen or canned
- 1 can mushrooms, (2 to 4 oz)
- 1 cup shredded American cheese or mild cheddar
- 1/2 cup mayonnaise
- 1 tube refrigerated biscuits
- 2 tablespoons melted margarine or butter
- 1/4 cup fine dry seasoned bread crumbs or herb seasoned crushed stuffing crumbs*
Heat the oven to 375° F (190° C/Gas 5). Lightly butter a 2-quart baking dish.
In a medium saucepan, combine the diced cooked chicken, condensed soup, green beans, mushrooms, cheese and mayonnaise. Heat until hot and bubbling.
Pour the chicken mixture into the prepared 2-quart baking dish.
Separate the biscuits and arrange them over the hot chicken mixture. Brush the biscuits with the melted butter and then sprinkle some of the seasoned bread crumbs over each biscuit.
Bake in the preheated oven for about 30 minutes, or until the biscuits are golden brown.
Serve immediately with a salad or fresh sliced tomatoes and cucumbers.
Serves 4 to 6.
Tips and Variations
Replace the cream of chicken soup with a heart healthy version or cream of chicken with herbs.
Replace the refrigerated biscuits with frozen Grands or similar frozen biscuits, or homemade biscuits.
Homemade Fine Dry Bread Crumbs - Tear several slices of bread (with or without the crusts) up into small pieces and toss with about 1 tablespoon of olive oil per cup of bread pieces. Spread the bread pieces out on a foil lined baking sheet and sprinkle lightly with salt. Bake at 325° F for about 12 minutes, or until the bread crumbs are browned and dry. Put about 1/2 cup of the crumbs in a food storage bag and crush with a rolling pin or process in the food processor to make fine dry crumbs. Toss with a dash of poultry seasoning. Freeze the remaining crumbs for other uses.