Potsie'S Creamed Chicken And Biscuits Casserole

1. 1

   Preheat oven to 350.

2. 2

   Grease the bottom and sides of an 11x7 inch baking dish or 10 inch quiche dish.

3. 3

   Chop the onion.

4. 4

   Heat butter in a small nonstick skillet and saute until tender.

5. 5

   Combine cooked onion, soup, chicken, milk, pimiento, and mayo in a bowl and then turn into the prepared baking dish.

6. 6

   Bake for 15 minutes and remove from oven.

7. 7

   Sprinkle 1 cup of the cheese over the baked mixture.

8. 8

   Arrange biscuits decoratively in a single layer and sprinkle remaining 1/2 cup cheese over them.

9. 9

   Return casserole to oven and bake until biscuits are golden brown and sauce is bubbly, usually about 20 minutes longer.

10. 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.

* Per serving · 4 servings · Values may vary.