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Shake Up Your Dinner With A Chicken Teriyaki Casserole!

I don’t always make this casserole in the cold months. Sometimes I love to grill a bunch of chicken and use it in different meals throughout the week. I love to throw that grilled chicken into this casserole. The grilled smoky flavor just adds something really special to this casserole. I love to serve this casserole with a side of cheesy potatoes and a nice cold salad to go with it. This is a meal that is always a hit. I have yet to hear anyone comment on not liking it! Try this out in your home and see how much your family loves it!
Check out what our friends from Pillsbury have to say about this:
“My family loved this recipe I will be making this again!”
This is a recipe that not only your family will love, but share it with your friends too!
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated original or buttermilk biscuits
1 bottle (18 oz) Kraft barbecue sauce
2 cups shredded Kraft mozzarella cheese (8 oz)
3 tablespoons chopped fresh cilantro, if desired
1 Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
2 Heat 10-inch nonstick skillet over medium-high heat. Add chicken; cook 10 minutes, stirring occasionally, until no longer pink in center. Remove from heat. Cool slightly, about 5 minutes.
3 Meanwhile, separate dough into 8 biscuits. Cut each biscuit into 8 pieces.
4 Set aside.
Place cooked chicken in medium bowl. Pour barbecue sauce over chicken; stir to combine. Add biscuit dough pieces to chicken mixture; gently toss to combine. Spread mixture evenly in baking dish. Sprinkle cheese over top.
5 Bake 25 to 30 minutes or until golden brown and cheese is melted. Sprinkle cilantro over top. Serve immediately.