Crunchy Biscuit Casserole

2 C cooked, cubed chicken
1 can cream of chicken soup
1 Cup cut green beans, drained
1 4oz can mushroom pieces and stems
1 Cup shredded cheese
1/2 C salad dressing or mayo
1 tsp lemon juice
1 10oz can Hungry Jack refrigerated big flaky biscuits
1 to 2 Tbsp butter, melted
1/4 to 1/3 C Cheddar cheese or seasoned croutons, crushed.

Preheat oven to 375. In medium saucepan, combine first seven ingredients. Heat until hot and bubbly. Pour hot chicken mixture into ungreased shallow 2 quart casserole dish or 12x8 inch baking dish. Arrange biscuits over top of chicken mixture. Brush each with butter; sprinkle with crushed croutons. Bake 25 to 30 minutes until deep golden brown. Serve immediately. Refrigerate any leftovers. Makes 4 to 6 servings.

To cut down on prep time with this recipe I use canned chicken. We also like it with the french cut green beans over the thicker traditional ones. I also don't usually do the butter and croutons on the top. I don't know why just one of those steps I avoid to save time and I don't usually have croutons on hand.