Friday, April 25, 2008

Chicken and Biscuit Casserole

2 cups cooked, cubes chicken
1 can cream of chicken soup
1 cup peas or green beans
1 cup canned carrots
1 cup shreded cheddar cheese
1/2 cup mayonnaise
1 can refrigerated biscuits
2 tbsp. melted margarine or butter
1/4 cup seasoned bread crumbs, or crushed croutons

In a medium saucepan, combine chicken, soup, peas, carrots, cheese, and mayo. head until hot and bubbly. Pour hot mixture into an ungreased 2 quart baking dish. Separate biscuits and arrange over chicken mixture. Brush biscuits w/ melted butter, sprinkle w/ bread crumbs. Bake in preheated oven at 375 degrees for about 30-40 minutes or until golden brown. I usually will put a piece of foil on top of the casserole for the last 15 minutes so the tops don't get brown, but the bottom of the biscuits can cook. Although Brad likes the biscuits doughy.

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