1 small onion
1½ teaspoons butter
2 lbs chopped cooked chicken breasts or 2 lbs boneless skinless chicken thighs
1 (10¾ ounce) can cream of chicken soup
½ cup mayonnaise
1 cup milk
½ cup chopped pimiento or ½ cup sauteed red bell peppers or ½ cup jarred roasted red pepper
1½ cups shredded mild cheddar cheese
1 Preheat oven to 350.
2 Grease the bottom and sides of an 11×7 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.