Crunchy Biscuit Chicken Casserole

By brandyc

Ingredients

• 2 (5 oz.) cans chunk chicken or 2 cups cubed cooked chicken
• 1 (10-3/4 oz.) can condensed cream of chicken soup
• 1 (8.25 oz.) can half-inch diagonal cut green beans, drained
• 1 (2.5 oz.) jar sliced mushrooms, undrained
• 4 oz. (1 cup) shredded Cheddar or American cheese
• 1/2 cup mayonnaise or salad dressing
• 1 tsp. lemon juice
• 1 (16.3 oz) can Pillsbury Grands Refrigerated Buttermilk Biscuits
• 1 to 2 T. butter, melted
• 1/4 to 1/2 cup crushed Cheddar cheese flavor or seasoned croutons

Details

Servings 6

Preparation

Step 1

Heat oven to 375. 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 (3 qt.) glass baking dish

Separate dough into 8 biscuits. Arrange over hot chicken mixture in dish. Brush each biscuit with butter. Sprinkle with croutons.

Bake for 23-27 minutes or until biscuits are deep golden brown and bottoms are no longer doughy.