MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Thai Peanut Chicken Casserole
Categories: Breads, Poultry, Nuts, Vegetables, Cheese
Yield: 10 servings

24 oz (2 tubes) refrigerated
- buttermilk biscuits
3 c Shredded, cooked chicken
1 c Sliced fresh mushrooms
11 1/2 oz Bottle Thai peanut sauce;
- divided
2 c Shredded mozzarella cheese;
- divided
1/2 c Chopped sweet red pepper
1/2 c Shredded carrot
4 Green onions; sliced
1/4 c Honey-roasted peanuts;
- coarse chopped

Set oven @ 350oF/175oC.

Cut each biscuit in 4 pieces. Place in a greased 13" X
9" baking pan.

In a large bowl, combine chicken, mushrooms and 1 cup
peanut sauce; spread over biscuits. Top with 1 cup
cheese, red pepper, carrot and green onion. Sprinkle
with remaining 1 cup cheese.

Bake until topping is set, cheese is melted and biscuits
have cooked all the way through, about 40 minutes.
Sprinkle with peanuts and serve with remaining peanut
sauce.

Katherine Wollgast, Troy, Missouri

Makes: 10 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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... Chips are just edible spoons
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