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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


1 Preheat oven to 350.

2 Grease the bottom and sides of an 11×7 inch baking dish or 10 inch quiche dish.

3 Chop the onion.

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

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

6 Bake for 15 minutes and remove from oven.

7 Sprinkle 1 cup of the cheese over the baked mixture.

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

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

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