CREAMED CHICKEN AND BISCUITS CASSEROLE

 

INGREDIENTS

• 1

  small onion
• 1 1⁄2

  teaspoons butter
• 2

  lbs chopped cooked chicken breasts or 2 lbs boneless skinless chicken thighs
• 1

  (10 3/4 ounce) can cream of chicken soup
• 1⁄2

  cup mayonnaise
• 1

  cup milk
• 1⁄2

  1/2 cup sauteed red bell peppers or 1/2 cup jarred roasted red pepper
• 1 1⁄2

  cups shredded mild cheddar cheese
• refrigerated biscuit

DIRECTIONS

• Preheat oven to 350.
• Grease the bottom and sides of an 11x7 inch baking dish or 10 inch quiche dish.
• Chop the onion.
• Heat butter in a small nonstick skillet and sauté until tender.
• Combine cooked onion, soup, chicken, milk, pimiento, and mayo in a bowl and then turn into the prepared baking dish.
• Bake for 15 minutes and remove from oven.
• Sprinkle 1 cup of the cheese over the baked mixture.
• Arrange biscuits decoratively in a single layer and sprinkle remaining 1/2 cup cheese over them.
• Return casserole to oven and bake until biscuits are golden brown and sauce is bubbly, usually about 20 minutes longer.
• NOTE: 02/16/09: This is RICH! You may sub sour cream for all or part of the mayo if you wish to cut back on the heaviness. The last time I made this I used a 1/4 cup of fat free mayo and 1/4 cup of sour cream.