Crunchy Biscuit Chicken Casserole

• 2 cups cubed cooked chicken
• 1 (10 3/4 ounce) can cream of chicken soup
• 1 (8 1/4 ounce) diagonal-cut green beans, drained
• 1 (2 1/2 ounce) jar sliced mushrooms, undrained
• 4 ounces shredded cheddar cheese
• 1/2 cup mayonnaise
• 1 teaspoon lemon juice
• 1 (16 1/3 ounce) can Pillsbury Grands refrigerated buttermilk biscuits
• 1 -2 tablespoon butter, melted
• 1/4 - 1/2 cup crushed seasoned croutons

1. In medium saucepan, combine chicken, soup, green beans, mushrooms, cheese, mayonnaise and lemon juice. Bring to a boil, stirring occasionally. Pour hot chicken mixture into ungreased 13x9-inch glass baking dish.
2. Separate dough into 8 biscuits. Arrange over hot chicken mixture in dish. Brush each biscuit with butter. Sprinkle with crushed croutons.
3. Bake at 375 degrees for 23-27 minutes or until biscuits are deep golden brown and bottoms are no longer doughy.

chicken, cream of chicken soup, green beans, mushrooms, cheddar cheese, mayonnaise, lemon juice, buttermilk, butter, croutons

Taken from www.food.com/recipe/crunchy-biscuit-chicken-casserole-335380 (may not work)