Name: Thai Peanut Chicken Casserole
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 10 servings
Cuisine: Asia, Thai
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

Open this recipe in the RecipeMuse app Open

Thai Peanut Chicken Casserole

40 min10 servings

I used traditional pizza sauce and toppings in this recipe for years. After becoming a fan of Thai peanut chicken pizza, I decided to use those flavors instead. Serve this dish with stir-fried vegetables or a salad with sesame dressing for an easy, delicious meal. —Katherine Wollgast, Troy, Missouri

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

Instructions

1 Preheat oven to 350°. Cut each biscuit into 4 pieces. Place in a greased 13x9-in. baking pan.

2 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 onion. Sprinkle with remaining 1 cup cheese.

3 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.