Creamed Chicken and Biscuit Casserole

by
  • Creamed Chicken and Biscuit Casserole
    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
    Directions:
    Preheat oven to 350.
    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.

Leave a Comment