We’re all familiar will chicken casserole, but I guarantee you’ve never had a chicken casserole like this. Our friends at Cooking Professionally are serving up an exciting and flavorful Thai Chicken Casserole made to wow everyone at the dinner table.


• 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


Step 1

Preheat the oven to 350 degrees F.

Step 2

Grease a 9×13-inch baking dish.

Step 3

Remove the biscuits from the tubes and cut each biscuit into quarters.

Step 4

Place the biscuit quarters into the prepared baking dish.

Step 5

In a large bowl, combine the chicken, mushrooms, and 1 cup of peanut sauce.

Step 6

Spread the mixture over the biscuit quarters in the baking dish.

Step 7

Top the chicken mixture with 1 cup mozzarella cheese and the red pepper, carrot, and green onions. Cover with the remaining cup of cheese.

Step 8

Bake until the topping sets and the cheese melts, and the biscuits are cooked through, for about 40 minutes.

Step 9

Remove the casserole from the oven and top it with the peanuts.

Step 10

Serve with the remaining peanut sauce.