Chicken and Biscuits Casserole
A combination of the classic chicken pot pie and chicken and dumplings. My family keeps asking me to make this!
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 chopped pimiento or 1/2 cup sauteed red bell peppers or 1/2 cup jarred roasted red pepper
- 1 cup frozen peas (or o more if you like peas)
- 1 1/2 1/2 cups shredded mild cheddar cheese
- refrigerated biscuits
Instructions
- Turn the oven on to 350.
- Grease the bottom and sides of a baking dish that is 11x7 inches or a quiche dish that is 10 inches.
- Cut the onion up.
- Heat butter in a small nonstick skillet and saute until tender.
- In a bowl, mix the cooked onion, soup, chicken, milk, pimiento, and mayo. Then, pour the mixture into the baking dish that has been prepared.
- Bake for 15 minutes and remove from oven.
- On top of the baked mixture, sprinkle 1 cup of cheese.
- Set biscuits in a single layer in a pretty way, and sprinkle the last 1/2 cup of cheese on top.
- Put the casserole back in the oven and bake for about 20 minutes more, or until the biscuits are golden brown and the sauce is bubbling.
Notes
[the_ad id="1370"]
This is WELL-OFF! If you want to make it lighter, you can replace all or part of the mayonnaise with sour cream. I used nonfat greek yogurt instead. Also, I did what I was told to do and added a cup of cooked green peas. Green beans could also be added. What a great plan!
