CREAMED CHICKEN AND BISCUITS CASSEROLE

 

INGREDIENTS


  • 1
    small onion hempworx
  • 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 sautéed 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 saut� 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. 

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