Crunchy Biscuit Chicken Casserole

By shuber

Ingredients

• 2 (5 oz) cans chunk chicken, or 2 C.
• 1 (10 3/4 oz) can condensed cream of chicken soup
• 1 (8.25 oz) can green beans, drained
• 1 (2.5 oz) jar sliced mushrooms, undrained
• 4 oz. (1 C) shredded cheddar cheese
• 1/2 C. mayonnaise
• 1 tsp. lemon juice
• 1 (1 lb. 0.3 oz) can Pillsbury Grands Refrigerated Buttermilk Biscuits
• 1-2 T. butter, melted
• 1/4 to 1/2 C. crushed cheddar cheese flavored croutons

Details

Servings 6

Preparation

Step 1

1. Heat oven to 375 degrees. In medium saucepan, combine chicken, soup, beans, mushrooms, cheese, mayo, and lemon juice. Bring to a boil, stirring occasionally. Pour hot mixture into ungreased 13x9-inch baking dish.
2. Separate dough into 8 biscuits; arrange over chicken mixture. Brush each biscuit with butter; sprinkle with croutons.
3. Bake for 25 minutes or until deep golden brown.