Potsie's Creamed Chicken And Biscuits Casserole

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 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 cup chopped pimiento or 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

Recipe

• 1 preheat oven to 350.
• 2 grease the bottom and sides of an 11x7 inch baking dish or 10 inch quiche dish.
• 3 chop the onion.
• 4 heat butter in a small nonstick skillet and saute until tender.
• 5 combine cooked onion, soup, chicken, milk, pimiento, and mayo in a bowl and then turn into the prepared baking dish.
• 6 bake for 15 minutes and remove from oven.
• 7 sprinkle 1 cup of the cheese over the baked mixture.
• 8 arrange biscuits decoratively in a single layer and sprinkle remaining 1/2 cup cheese over them.
• 9 return casserole to oven and bake until biscuits are golden brown and sauce is bubbly, usually about 20 minutes longer.
• 10 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. i think it was delicious! also -- i took the suggestion of adding a cup of cooked green peas. what a terrific idea! i loved it! i think i might add two cups next time. thanks to you all for making my humble recipe and leaving your suggestions. you greatly improved a recipe i was already proud of. thanks so much.