"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Crunchy Biscuit Chicken Casserole Recipe

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This recipe for Crunchy Biscuit Chicken Casserole, by , is from OUR FOOD HERITAGE, PAST, PRESENT, FUTURE , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lance & Pamela (Plasterer) Gray
Added: Sunday, September 10, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 (5 oz) cans boned White Chicken or 2 C. of cooked Cubed Chicken
10 3/4 oz. can Cream of Chicken Soup
8 1/2 oz. can sliced Green Beans (drain)
2 1/2 oz. jar sliced Mushrooms (undrained)
4 oz. (1 cup) shredded Cheddar or American Cheese
1/2 C. Mayonnaise or Miracle Whip
1 tsp. Lemon Juice
10 oz. can, Big Flaky Biscuits
1-2 T. Margarine or melted Butter
1/4-1/2 C. Croutons, crushed cheddar cheese or seasoned

Directions:
Directions:
Preheat oven to 375. In medium saucepan combine chicken, chicken soup, green beans, mushrooms, cheese, mayonnaise and lemon juice. Heat until hot and bubbly. Pour hot chicken mixture in ungreased shallow 2 quart casserole or 12" x 8" inch baking dish. Separate biscuit dough into 10 biscuits. Arrange over hot mixture. Brush biscuit with melted butter or margarine. Sprinkle with croutons. Bake at 375 for 25-30 minutes.

Personal Notes:
Personal Notes:
This is a recipe that I take to family dinners and seems to always go fast.

 

 

 

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