Crunchy Biscuit Chicken Casserole - cooking recipe

Ingredients

2 cups cubed cooked chicken
1 (10 3/4 ounce) can cream of chicken soup
1 (8 1/4 ounce) diagonal-cut green beans, drained
1 (2 1/2 ounce) jar sliced mushrooms, undrained
4 ounces shredded cheddar cheese
1/2 cup mayonnaise
1 teaspoon lemon juice
1 (16 1/3 ounce) can Pillsbury Grands refrigerated buttermilk biscuits
1 -2 tablespoon butter, melted
1/4 - 1/2 cup crushed seasoned croutons

Preparation

In medium saucepan, combine chicken, soup, green beans, mushrooms, cheese, mayonnaise and lemon juice. Bring to a boil, stirring occasionally. Pour hot chicken mixture into ungreased 13x9-inch glass baking dish.
Separate dough into 8 biscuits. Arrange over hot chicken mixture in dish. Brush each biscuit with butter. Sprinkle with crushed croutons.
Bake at 375 degrees for 23-27 minutes or until biscuits are deep golden brown and bottoms are no longer doughy.