Creamed Chicken and Biscuits Casserole

By Lsweetnell

According to Potsie: 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.

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 cup sauteed red bell peppers
• 1 1⁄2 cups shredded mild cheddar cheese
• refrigerated biscuit

Details

Adapted from food.com

Preparation

Step 1

Preheat oven to 350.

Precook chicken breast in a skillet with a bit of oil and butter, turn after 3 or four minutes on each side then add half a cup of water and cook till water is gone. Check to ensure juices run clear. Chicken should be done. Cut into bite size pieces.

Grease the bottom and sides of an 11x7 inch baking dish or 10 inch quiche dish.

Chop the onion and green or read pepper. Heat butter in a small nonstick (the same skillet you used for the chicken) skillet and saute until tender.

Combine cooked onion, soup, chicken, milk, red or green pepper, and mayo in a bowl and then turn into the prepared baking dish.
Bake for 25 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.