Chicken and Biscuits Casserole


°1 small onion
°1 1/2 teaspoons butter
°2 lbs of cooked minced chicken breasts or 2 lbs of boneless, skinless chicken thighs
°1 can (10 3/4 oz) cream of chicken soup
°1/2 cup mayonnaise
°1 cup milk
°1/2 cup chopped pimiento or 1/2 cup fried red peppers or 1/2 cup roasted red peppers in a jar
°1 cup frozen peas (or more if you like peas)
°1 1/2 cups lightly shredded cheddar cheese
°chilled biscuit

* Directions :

Preheat oven to 350.
Grease the bottom and sides of an 11-by-7-inch baking dish or a 10-inch quiche dish.
Chop onions.
Heat the butter in a small non-stick frying pan and fry until softened.
Combine cooked onions, soup, chicken, milk, chili, and mayonnaise in a bowl, then transfer to prepared baking dish.
Baking for 15 min, then removing to oven.
Sprinkle 1 cup of cheese over the baked mixture.
Arrange the cookies decoratively in a single layer and sprinkle the remaining ½ cup cheese on top.
Return the casserole to the oven and bake until the biscuits are golden brown and the sauce is bubbling, usually about 20 minutes longer.
That's rich! You can add sour cream to all or part of the mayonnaise if you want to reduce the weight. I ate fat-free Greek yogurt. Also - I took the suggestion to add a cup of cooked green peas. You can also add green beans. What a wonderful idea!

Enjoy !