Chicken and Biscuit Casserole Recipe

From: "Margo Messer"


Chicken and Biscuit Casserole 375* Serves 4-6 MY TNT-TERRIFIC

2 c cooked, cubed chicken
1 can cream of chicken or mushroom soup, (10 3/4 oz.)
1 c green peas OR green beans, drained if canned or fresh frozen (cooked and
drained) - used peas
5 - 6 oz fresh mushrooms, sauteed in butter and drained
1 c shredded American or mild cheddar cheese
1/2 c mayonnaise
1 can refrigerated biscuits (used Grand's Butter-Like biscuits)
2 TBSP melted butter
1/4 c seasoned bread crumbs, or crushed croutons of your choice (used
Italian seasoned bread crumbs)

In a medium saucepan, combine chicken, soup, green beans, mushrooms, cheese
and mayonnaise.
Heat until hot and bubbling.
Pour hot mixture into an ungreased 2 quart baking dish.
Separate biscuits and arrange over chicken mixture.
Brush biscuits with melted butter; sprinkle with bread crumbs.
Bake in a preheated oven at 375� for about 30 minutes, or until golden
brown.
Serve immediately.

originally from Shirley Cline modified by me