Topped with biscuit batter from a mix, this old-time chicken casserole is updated with prepared Thai peanut sauce for a fusion of comforting flavors.
Recipe tags: chicken base, easy difficulty, main, chicken, roast
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 Tbsp | canola oil |
| ½ lb | sliced mushrooms |
| 1 | onion, thinly sliced |
| 1 | red pepper, thinly sliced |
| 2 cloves | garlic, minced |
| 1 cup | prepared peanut sauce |
| 2 Tbsp | Better Than Bouillon® Roasted Chicken Base |
| 2 cups | shredded rotisserie chicken |
| 1 pkg (7.4 oz) | Southeastern Mills® Buttermilk Biscuit Mix |
| ½ cup | milk |
| 2 Tbsp | finely chopped fresh chives |
Directions
Preheat oven to 400°F. Heat oil in large skillet set over high heat; cook mushrooms, onion, red pepper and garlic for 6 to 8 minutes or until golden and tender.
Stir in 1 1/2 cups water, peanut sauce and Roasted Chicken Base; bring to boil. Stir in chicken; return to boil. Reduce heat to medium; cook for 6 to 8 minutes or until sauce is slightly thickened. Scrape into 13 x 9-inch baking dish.
Mix biscuit mix with 1/2 cup milk to make soft dough. Drop spoonfuls of dough on top of chicken mixture; bake for 15 to 20 minutes or until filling is bubbling and biscuits are golden. Sprinkle with chives.
Tip: Substitute green onions or cilantro for chives if desired.