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Easy Chicken Biscuit Topped Casserole

Created by KittenCal on December 26, 2011

2 cans (10 ounce each) condensed cream of chicken soup, undiluted (can use one can each cream of chicken and cream of mushroom)
1/3 cup half and half
1 tablespoon all-purpose flour
2 teaspoons garlic powder (garlic lovers can increase to 1-1/2 teaspoons)
1/4 teaspoon fresh ground black pepper, or to taste
3 cups cheddar cheese, grated (divided)
1/3 cup Parmesan cheese, freshly grated
1 can (10 ounce) corn kernels, well drained (can use 2 cans or or use 1-1/2 cups of your choice frozen mixed vegetables, thawed)

1 can (10 ounce) sliced mushrooms, drained
1 1/2 cups mayonnaise (do not use salad dressing)
4 chicken breasts, cooked and cubed (can use cooked leftover turkey)
1 small onion, finely chopped
Salt, optional (and as needed, watch the salt, the condensed soups and Parmesan cheese already have lots of sodium)
1 can (16 ounce) can refrigerated biscuits (use Pillsbury Grands)
Melted butter (use as much as you like)

Step 1: Preheat oven to 375 degrees F. Set oven rack to lowest position. Grease a 13 x 9-inch baking dish.
Step 2: In a small bowl whisk the light cream with flour until smooth.
Step 3: In a saucepan combine both soups with garlic powder, fresh ground black pepper, Parmesan cheese, chopped onion and mayo; bring to a boil over medium heat stirring constantly. Slowly pour in the cream mixture; stirring constantly until bubbly and thickened.
Step 4: Reduce heat to medium-low; mix in the cooked chicken, corn kernels, mushrooms and 1 cup packed shredded cheddar cheese; bring back to a simmer and cook uncovered stirring frequently for about 12-15 minutes (the mixture will be thick but will thin slightly when baked).
Step 5: Transfer hot mixture to prepared baking dish (the dish will be quite full and it does bubbly up quite a lot so I recommend putting the baking dish onto a 15 x 10-inch baking sheet to catch any spills)
Step 6: Separate the refrigerated biscuit dough into 8 biscuits, then arrange over the hot chicken mixture (they will not cover the casserole completely). Brush each biscuit with melted butter. Sprinkle 1 cup (or more) shredded cheese around each of the biscuits. Bake for about 23-30 minutes, or until the biscuits are baked and the casserole is bubbly.