Thai Peanut Chicken Casserole

Ingredients

• 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

Directions

1. Preheat oven to 350°. Cut each biscuit into 4 pieces. Place in a greased 13×9-in. baking pan.
2. 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 onion. Sprinkle with remaining 1 cup cheese.
3. 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.