This tasty chicken and biscuit casserole is an excellent dish for an everyday family supper. Refrigerated biscuits make it quick and easy to prepare, but it can be topped with homemade biscuits as well.
If you aren't a fan of mushrooms, you can omit them or replace them with diced cooked carrots or thawed frozen peas. A sprinkling of fine dry bread crumbs or crushed seasoned stuffing crumbs adds some crunch and flavor.
- 2 cups chicken (cooked, cubed)
- 1 (10 3/4-ounces) can condensed cream of chicken soup
- 1 cup green beans (drained if canned, thawed and drained if frozen)
- 1 (2- to 4-ounce) can mushrooms (drained)
- 1 cup American cheese (shredded, or mild cheddar)
- 1/2 cup mayonnaise
- 1 (12-ounce) tube refrigerated biscuits
- 2 tablespoons margarine (or butter, melted)
- 1/4 cup bread crumbs (fine dry seasoned or herb-seasoned crushed stuffing crumbs)
Gather the ingredients.
Heat the oven to 375 F. Lightly butter a 2-quart baking dish.
In a medium saucepan, combine the cubed cooked chicken, condensed soup, green beans, mushrooms, cheese, and mayonnaise. Heat until hot and bubbling.
Pour the chicken mixture into the prepared 2-quart baking dish.
Separate the biscuits and arrange them over the hot chicken mixture.
Brush the biscuits with the melted margarine or butter and then sprinkle some of the seasoned breadcrumbs over each biscuit.
Bake in the heated oven for about 30 minutes, or until the biscuits are golden brown.
Replace the cream of chicken soup with a heart-healthy version of cream of chicken or cream of chicken with herbs.
Replace the refrigerated biscuits with frozen Grands or similar frozen biscuits, or homemade biscuits.
Homemade Fine Dry Bread Crumbs
Bread crumbs are bread crumbs, right? Wrong. The type you buy in cardboard canisters are dull and tasteless. It really pays to go the extra mile to make your own; it really doesn't take that long and it can save you a penny or two by using up bread that is less than fresh.
Heat the oven to 325 F. Tear up several slices of bread (with or without the crusts) into small pieces and toss with about 1 tablespoon of olive oil per cup of bread pieces.
Spread the bread pieces out on a foil-lined baking sheet and sprinkle lightly with salt. Bake for about 12 minutes, or until the breadcrumbs are browned and dry.
Put about 1/2 cup of the crumbs in a food storage bag and crush with a rolling pin or process in a food processor to make fine dry crumbs.
For added flavor, toss with a dash of poultry seasoning. Freeze the remaining crumbs for other uses.