Potsie's Creamed Chicken and Biscuits 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

How to make it:

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 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.

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.