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Summer BLT Chicken Casserole with Bacon and Tomatoes
A refreshing twist on a classic dish, the Summer BLT Chicken Casserole with Bacon and Tomatoes is the perfect comfort food for warm days!
Ingredients
- 2 cups cooked chicken, shredded
- 6 slices of bacon, cooked and crumbled
- 2 cups cherry tomatoes, halved
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup shredded lettuce
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 package of refrigerated biscuit dough (or crust of choice)
Instructions
Preheat your oven to 375°F (190°C).
In a large bowl, combine the shredded chicken, crumbled bacon, halved cherry tomatoes, mayonnaise, Dijon mustard, garlic powder, onion powder, lettuce, cheddar cheese, salt, and black pepper. Stir until well combined.
Pour the chicken mixture into a greased casserole dish, spreading it evenly.
Roll out the biscuit dough and place it over the chicken mixture, covering it completely.
Bake in the preheated oven for 30-35 minutes or until the biscuit dough is golden brown and fully cooked.
Allow to cool for 5-10 minutes before serving.
Kitchen Tools
- Large mixing bowl
- Casserole dish
- Whisk or spoon for mixing
- Baking sheet (for the biscuits)
Chef's Tips
Troubleshooting
Recipe Variations
Healthy Alternatives
Serving Suggestions
Nutrition Facts
Dietary Info
Garnish Ideas
Storage
Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
Yes, you can prepare the filling and assemble the casserole a day in advance, then bake it just before serving.
You can use pie crust or crescent roll dough as alternatives to biscuit dough.
It's best not to freeze, as the biscuits may lose their texture upon reheating.
Absolutely! Just drain and rinse the canned chicken before using it in the recipe.
Consider using Greek yogurt in place of mayonnaise, along with turkey bacon and whole grain biscuits.