{"id":2955,"date":"2023-09-09T17:03:57","date_gmt":"2023-09-09T17:03:57","guid":{"rendered":"https:\/\/all-recipes.arbweb.info\/?p=2955"},"modified":"2023-09-09T17:03:57","modified_gmt":"2023-09-09T17:03:57","slug":"chicken-and-biscuits-casserole","status":"publish","type":"post","link":"https:\/\/cocinacasera.arbweb.info\/es\/chicken-and-biscuits-casserole\/","title":{"rendered":"Chicken and Biscuits Casserole"},"content":{"rendered":"

Ingredients:<\/strong><\/p>\n

1 small onion<\/p>\n

1 1\/2 teaspoons butter<\/p>\n

2 lbs chopped cooked chicken breasts or 2 lbs boneless skinless chicken thighs<\/p>\n

1 (10 3\/4 ounce) can cream of chicken soup<\/p>\n

1\/2 cup mayonnaise<\/p>\n

1 cup milk<\/p>\n

1\/2 cup chopped pimiento or 1\/2 cup sauteed red bell peppers or 1\/2 cup jarred roasted red pepper<\/p>\n

1 cup frozen peas (or o more if you like peas)<\/p>\n

1 1\/2 cups shredded mild cheddar cheese<\/p>\n

refrigerated biscuits<\/p>\n

Directions:\u00a0<\/strong><\/p>\n

Continue Reading in next page<\/strong><\/em><\/p>\n

Preheat oven to 350.<\/p>\n

Grease the bottom and sides of an 11\u00d77 inch baking dish or 10 inch quiche dish.<\/p>\n

Chop the onion.<\/p>\n

Heat butter in a small nonstick skillet and saute until tender.<\/p>\n

Combine cooked onion, soup, chicken, milk, pimiento, and mayo in a bowl and then turn into the prepared baking dish.<\/p>\n

Bake for 15 minutes and remove from oven.<\/p>\n

Sprinkle 1 cup of the cheese over the baked mixture.<\/p>\n

Arrange biscuits decoratively in a single layer and sprinkle remaining 1\/2 cup cheese over them.<\/p>\n

Return casserole to oven and bake until biscuits are golden brown and sauce is bubbly, usually about 20 minutes longer.<\/p>\n

This is RICH! You may sub sour cream for all or part of the mayo if you wish to cut back on the heaviness. I subbed fat free greek yogurt. Also \u2014 I took the suggestion of adding a cup of cooked green peas. You could also add green beans.<\/p>\n\n

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