CHICKEN CASSEROLE TOPPED WITH BISCUITS RECIPES

Steps:

• Heat oven to 375°F. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray. Spread pasta sauce in baking dish.
• Between pieces of plastic wrap, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2-inch thick. Season both sides of chicken with salt and pepper; place on top of pasta sauce. Spread pesto on top of chicken. Top each with one slice Provolone cheese. Bake 15 minutes.
• Meanwhile, unroll dough, and separate into 8 triangles. With pizza cutter or sharp knife, cut each triangle into thirds. In small dish, mix melted butter and garlic powder.
• Place crescent pieces on top of chicken breasts, brushing with melted butter mixture and overlapping pieces slightly. Bake 21 to 24 minutes or until crescent dough is deep golden brown and pasta sauce is bubbling.

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 12-inch nonstick skillet, melt 4 tablespoons of the butter over medium-high heat. Add onion; cook 2 to 3 minutes or until tender. Sprinkle flour on top of onions; cook and stir 30 seconds. Gradually add broth; heat to simmering, stirring frequently.
• Stir in rice, chicken, frozen vegetables, thyme, salt and pepper. Cook 4 to 5 minutes or until mixture is bubbly and slightly thickened. Remove from heat; stir in whipping cream. Transfer hot mixture to baking dish; cover and keep warm.
• Separate dough into 8 biscuits; cut each biscuit in half, split through the middle, to get two rounds. Cut each round in half crosswise to get two half-moon shapes. Carefully place on top of hot mixture in baking dish, overlapping slightly.
• In small microwavable bowl, melt remaining 2 tablespoons butter; brush on top of biscuit pieces. Sprinkle with grated Parmesan cheese. Bake 25 to 30 minutes or until biscuits are golden brown. Garnish with chopped parsley.