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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
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