Ingredients:
- 1 small onion, finely chopped
- 1 ½ teaspoons butter
- 2 lbs cooked, chopped chicken breasts or boneless, skinless chicken thighs
- 1 (10¾ oz) can cream of chicken soup
- ½ cup mayonnaise
- 1 cup milk
- ½ cup chopped pimientos, sautéed red bell peppers, or jarred roasted red peppers
- 1 ½ cups shredded mild cheddar cheese
- Refrigerated biscuits
Directions:
Preheat your oven to 350°F.
Grease an 11×7-inch baking dish or a 10-inch quiche dish.
Sauté the chopped onion in butter in a small skillet until tender.
In a bowl, mix together the sautéed onion, chicken, soup, mayonnaise, milk, and pimientos. Pour the mixture into your greased dish.
Bake for 15 minutes and then remove from the oven.
Sprinkle 1 cup of shredded cheddar over the baked mixture.
Place the biscuits on top in a single layer and sprinkle the remaining ½ cup cheese over them.
Return the dish to the oven and bake for another 20 minutes, or until the biscuits are golden and the sauce is bubbling.