Recipe Background
There are so many options out there to make for dinner, yet when the time comes to decide what to choose, it's like everyone forgets the endless inventory available! It's a pretty wild concept, but, oh, so relatable. Next time that happens to you be sure to remember that Thai Peanut Chicken Casserole is a solid option every time. The tender shredded chicken and sweet, crunchy veggies sitting atop some flakey, buttery biscuits, mixed and topped with creamy mozzarella cheese and tangy Thai peanut sauce make this dish just outside of the box enough to be a little adventurous but not too risky. The fact that it all goes in one dish to be thrown in the oven makes it easy enough to avoid finding legitimate excuses to order take-out. Thai Peanut Chicken Casserole will change the question from "What do you want for dinner?" to "Are you good with Thai Peanut Chicken Casserole again tonight?" Life-changing, really, in the most delicious way!
There are so many options out there to make for dinner, yet when the time comes to decide what to choose, it's like everyone forgets the endless inventory available! It's a pretty wild concept, but, oh, so relatable. Next time that happens to you be sure to remember that Thai Peanut Chicken Casserole is a solid option every time. The tender shredded chicken and sweet, crunchy veggies sitting atop some flakey, buttery biscuits, mixed and topped with creamy mozzarella cheese and tangy Thai peanut sauce make this dish just outside of the box enough to be a little adventurous but not too risky. The fact that it all goes in one dish to be thrown in the oven makes it easy enough to avoid finding legitimate excuses to order take-out. Thai Peanut Chicken Casserole will change the question from "What do you want for dinner?" to "Are you good with Thai Peanut Chicken Casserole again tonight?" Life-changing, really, in the most delicious way!
Ingredients
- 2 (12-ounce) tubes of refrigerated buttermilk biscuits
- 3 cups chicken cooked and shredded
- 1 cup fresh mushrooms sliced
- 1 (11.5-ounce) bottle of Thai peanut sauce divided
- 2 cups mozzarella cheese shredded and divided
- 1/2 cup sweet red pepper chopped
- 1/2 cup carrot shredded
- 4 green onions sliced
- 1/4 cup honey-roasted peanuts coarsely chopped
Directions
- Preheat the oven to 350 degrees F.
- Grease a 9x13-inch baking pan.
- Cut each of the biscuits into 4 pieces.
- Place the biscuit pieces in the prepared pan.
- In a large bowl, combine the chicken, mushrooms, and 1 cup of peanut sauce.
- Spread the chicken mixture over the biscuits.
- Top the chicken mixture with 1 cup of cheese, the red peppers, the carrots, and the green onion.
- Sprinkle the veggies with the remaining 1 cup of cheese.
- Bake until the biscuits have cooked through and the cheese is melted, for about 40 minutes.
- Sprinkle the baked casserole with the peanuts.
- Slice and serve with the remaining peanut sauce.
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