Few things are more satisfying than chicken dredged in Thai-style peanut sauce; the sauce is unctuous, rich, nutty, and almost creamy, with a beautiful blend of spices that brings out the best in the savory chicken. Thai Chicken Casserole makes enjoying these delicious flavors even simpler, transforming it into an easy casserole with juicy poultry, bright carrots, and sweet red peppers. With creamy mozzarella on top, Thai Chicken Casserole is a delicious new entry to your weeknight dinner plans.
Ingredients• 2 (12-ounce) tubes refrigerated buttermilk biscuits • 3 cups chicken, shredded and cooked • 1 cup fresh mushrooms, sliced • 1 (11.5-ounce) bottle 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
Preheat the oven to 350 degrees F.
Grease a 9x13-inch baking dish.
Remove the biscuits from the tubes and cut each biscuit into quarters.
Place the biscuit quarters into the prepared baking dish.
In a large bowl, combine the chicken, mushrooms, and 1 cup of peanut sauce.
Spread the mixture over the biscuit quarters in the baking dish.
Top the chicken mixture with 1 cup mozzarella cheese and the red pepper, carrot, and green onions. Cover with the remaining cup of cheese.
Bake until the topping sets and the cheese melts, and the biscuits are cooked through, for about 40 minutes.
Remove the casserole from the oven and top it with the peanuts.
Serve with the remaining peanut sauce.