Thai Peanut Chicken Casserole

• 2 tubes (12 ounces each) refrigerated buttermilk biscuits
• 3 cups shredded cooked chicken
• 1 cup sliced fresh mushrooms
• 1 bottle (11-1/2 ounces) Thai peanut sauce, divided
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup chopped sweet red pepper
• 1/2 cup shredded carrot
• 4 green onions, sliced
• 1/4 cup honey-roasted peanuts, coarsely chopped

1. Preheat oven to 350u0b0. Cut each biscuit into 4 pieces. Place in a greased
2. .
3. In a large bowl, combine chicken, mushrooms and 1 cup peanut sauce; spread over biscuits. Top with 1 cup cheese, red pepper, carrot and green onions. Sprinkle with remaining cheese.
4. Bake until topping is set, cheese is melted and biscuits have cooked all the way through, about 40 minutes. Sprinkle with peanuts and serve with remaining peanut sauce.

buttermilk, chicken, mushrooms, peanut sauce, mozzarella cheese, sweet red pepper, shredded carrot, green onions, honey

Taken from www.tasteofhome.com/recipes/thai-peanut-chicken-casserole/ (may not work)