I absolutely love the combination of peanut and chicken. One of my all-time favorite dishes is Chicken Pad Thai. I haven't gotten around to make Pad Thai yet so this Thai Peanut Chicken Casserole is the next best thing.
This recipe is obviously not an authentic Thai dish since it uses Buttermilk Biscuits and Mozzarella cheese. I don't know about you but I've never seen an authentic Thai dish with Mozzarella cheese.
Authentic or not, this chicken casserole is delicious. One of my favorite casseroles to make. Have I told you how much I love the combination of chicken in peanut sauce? If you've never tried it, here is your chance.
I prefer the buttermilk biscuits in my recipes but feel free to substitute with a different kind if you happen to have it hand. No need to spend money if you don't have to!
In my experience, a rotisserie will yield 4 to 5 cups depending on the size of the bird. This means that you will have leftover chicken for a sandwich or a chicken quesadilla.
🥜 Nut Allergies
This recipe may contain peanuts or other nuts and seeds as one of its ingredients. Please take the appropriate precautions.
Frequent visitors to this blog know that we don't care for mushrooms very much so I left them out this time around. As you can see in the pictures, no mushrooms. I felt that it wasn't a key ingredient in this chicken casserole. The star of the show, in my opinion, is that delicious peanut sauce and chicken.
For another great Thai peanut dish, you must try my Homemade Pad Thai Recipe. One of my favorites!
For more great recipes with Thai Peanut Sauce, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make this Thai Peanut Chicken Casserole recipe (see recipe card for quantities): Buttermilk Biscuits, Chicken, Mushrooms, Thai Peanut Sauce, Mozzarella Cheese, Red Bell Pepper, Carrots, Green Onions and Honey Roasted Peanuts.
🥣 How to Make Thai Peanut Chicken Casserole
Preheat oven to 350°F.
Cut each biscuit into four pieces. Place in a greased 9 x 13 baking dish.
In a large bowl, combine chicken, mushrooms and 1 cup peanut sauce. Spread over biscuits. Top with 1 cup cheese, red pepper, carrots, and green onions. Sprinkle with remaining cheese.
Bake until topping is set, cheese is melted and biscuits have cooked all the way through, about 45 minutes. Sprinkle with peanuts and serve with remaining peanut sauce.
Thai Peanut Chicken Casserole
- 24 oz Buttermilk Biscuits
- 3 cups Chicken Breasts, shredded cooked
- 1 cup Mushrooms, sliced
- 11.5 oz Thai Peanut Sauce, divided
- 2 cups Mozzarella Cheese, shredded
- ½ cup Red Bell Pepper, chopped
- ½ cup Carrots, shredded
- 4 Green Onions, sliced
- ¼ cup Honey Roasted Peanuts, coarsely chopped
- Preheat oven to 350F.
- Cut each biscuit into four pieces. Place in a greased 9 x 13 baking dish.
- In a large bowl, combine chicken, mushrooms and 1 cup peanut sauce. Spread over biscuits. Top with 1 cup cheese, red pepper, carrots, and green onions. Sprinkle with remaining cheese.
- Bake until topping is set, cheese is melted and biscuits have cooked all the way through, about 45 minutes. Sprinkle with peanuts and serve with remaining peanut sauce.
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.