Ingredients:
3 cups cubed cooked chicken or 3 cups cooked turkey
1 (10 ounce) cans cream of chicken soup
1 cup grated cheddar cheese
1/4 cup grated parmesan cheese
1 cup frozen mixed vegetables
1 (10 ounce) cans sliced mushrooms, drained
1 cup grated cheddar cheese
3/4 cup mayonnaise
1 small onions, chopped
1 (16 ounce) cans large refrigerated biscuits ( use Pillsbury Grands! for this)
3 tablespoons melted butter
1 1/2 cups finely shredded cheddar cheese
Directions:
Set oven to 375 degrees.
Grease a 13 x 9-inch baking dish.
In a saucepan combine soup, cheddar cheese, Parmesan, chopped onion and mayo; bring to a boil and simmer for 2-3 minutes, stirring occasionally.
Add in the cooked cubed chicken, frozen mixed veggies, mushrooms and cheddar cheese; mix to combine until heated through and the cheese has melted (about 2 minutes) then season with black pepper.
Pour the hot chicken or turkey mixture into the prepared baking dish.
Separate the refrigerated biscuit dough into 8 biscuits, then arrange over the hot chicken mixture (they will not cover the casserole completely).
Brush each biscuit with melted butter.
Sprinkle finely grated cheese around each of the biscuits.
Bake for about 23-30 minutes, or until the biscuits are baked and the casserole is bubbly.
Servings: 6
Time preparation: 25 min.
Time total: 48 min.