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Receta Easy Crunchy Chicken Biscuit Bake
by Pam Blashe

Easy Crunchy Chicken Biscuit Bake

A quick and easy casserole using things I usually have on hand. My kids love this whenever I make it.

Calificación: 3.8/5
Avg. 3.8/5 2 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 6

Va Bien Con: green salad, raw vegetables

Ingredientes

  • 4 chicken breast halves, thawed if frozen (I keep frozen skinless, boneless breasts in the freezer)
  • 2 tsp. olive oil
  • 1 - 15 oz. can of green beans, drained
  • 1 - 10 oz. can of mushroom soup
  • 1/2 cup of mayonaise or salad dressing (I use Miracle Whip)
  • 1/2 cup of milk
  • 1 TB. of lemon juice, preferably fresh
  • 1 cup of shredded sharp cheddar cheese
  • 1 tube of refrigerated biscuits (8-10)
  • 1/2 cup of crushed seasoned salad croutons
  • 1 TB of butter, melted

Direcciones

  1. Cut up chicken breast halves into 1 inch cubes.
  2. Saute chicken in the olive oil.
  3. Mix cooked chicken, green beans, soup, mayonaise, milk, lemon juice and 3/4 cup of the shredded cheese together in 2 quart casserole sprayed with nonstick oil.
  4. Mix together remainder of cheese (1/4 cup), 1/2 cup of crushed croutons and melted butter.
  5. Slice each separated refrigerated biscuit into fourths. Roll in crouton, cheese and butter mixture and place on top of the casserole.
  6. Bake at 350 degrees for 35 minutes or until biscuits are golden brown and casserole is hot and bubbling.