Crunchy Biscuit Chicken Casserole

(from mellinger3’s recipe box)

Categories: Main Course

Ingredients

  • 2 cans (5 ounce each), chunk chicken in broth, drained, or 2 cups cubed cooked chicken
  • 1 can (10 3/4 oz) condensed cream of chicken soup
  • 1 can (14.5 ounce) Green Giant Kitchen sliced green beans, drained
  • 1 cup shredded cheddar cheese
  • 1/2 cup mayo
  • 1 teaspoon lemon juice
  • 1 can Pillsbury Grands refrigerated buttermilk biscuits.
  • 1 to 2 tablespoons butter or margarine, melted
  • 1/4 to 1/2 cup crushed cheddar cheese flavored or seasoned croutons

Directions

  1. at oven to 375.

  2. In 2 quart saucepan, mix chicken, soup, green beans, cheese, mayo and lemon juice. Heat to boiling, stirring occasionally. Pour hot chicken mixture into ungreased 13 × 9 inch baking dish.

  3. Separate dough into 8 biscuits; arrange over hot chicken mixture, brush each biscuit with butter, sprinkle with crushed croutons.

  4. Bake 23 to 27 minutes or until chicken mixture is bubbly and biscuits are a deep golden brown.

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