Ingredients
2 tubes (12 ounces each) refrigerated buttermilk biscuits3 cups shredded cooked chicken1 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 pepper1/2 cup shredded carrot4 green onions, sliced1/4 cup honey-roasted peanuts, coarsely chopped
Preparation
Preheat oven to 350°. Cut each biscuit into 4 pieces. Place in a greased 13x9-in. baking pan.
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 1 cup cheese.
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.
