- 1 small onion
- 1 1/2 teaspoons butter
- 2 pounds cooked chicken breasts, chopped or 2 pounds 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 mild cheddar cheese, shredded
- Refrigerated biscuit
Preparation time 10mins
Cooking time 45mins
Adapted from food.com
Preheat oven to 350 degrees fahrenheit.
Grease the bottom and sides of an 11×7 inch baking dish or 10 inch quiche dish.
Chop the onion.
Heat butter in a small nonstick skillet and saute 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. 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