Thai Peanut Chicken Casserole | Command Cooking
There are so many options out there to make for dinner, yet when the time comes to decide what to choose, it's like everyone forgets the endless inventory available! It's a pretty wild concept, but,...
Ingredients
- 2 (12-ounce) tubes of refrigerated buttermilk biscuits
- 3 cups chicken, cooked and shredded
- 1 cup fresh mushrooms, sliced
- 1 (11.5-ounce) bottle of 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
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