Creamed Chicken and Biscuit Cassrole

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

Directions:

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.