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.
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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.
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!
Gather your Ingredients
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 of peanut sauce. Spread over biscuits. Top with 1 cup cheese, red pepper, carrots, and green onions. Sprinkle with the 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
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Ingredients
- 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
Instructions
- 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.
Are you using already baked biscuits, frozen biscuits, or canned biscuits raw recipe looks amazing and I want to do it correctly. Thank you.
I’m using canned biscuits for this recipe. And yes it is delicious!
I love Thai food, so i tried this recipe. It was more than I expected. The combination of peanuts and chicken is to die for. Very flavourful and a keeper for sure.