Grandma’s Creamed Chicken and Biscuits

Preheat oven to 350 degrees F. Grease the bottom and sides of an 11x7-inch baking dish.
In a skillet over medium heat, melt the butter. When the butter is hot, sauté the onion and bell pepper in butter until softened and translucent.
1 small small onion, 1-2 tablespoons unsalted butter, 1 medium red bell pepper
In a large mixing bowl, combine the prepared onion and bell pepper mixture with the soup, sour cream, chicken, milk, mayo, and peas, placing this mixture into the prepared baking dish. **Don't top the casserole with the biscuits at this time.
2-3 cups shredded, cooked, chicken breasts, 10 oumce can cream of chicken soup, 1/2 cup sour cream, 1/4 cup mayonnaise, 1 cup milk, 2/3 cup peas
Bake the casserole, uncovered, on the center oven rack for 20 minutes, then remove from the oven and sprinkle with cheese.
1 1/2 cups shredded cheddar cheese
Arrange the biscuits in a single layer over the cheese and filling; gently brush the biscuits with a bit of melted butter.
1 8-count roll refrigerated biscuits, melted butter, for brushing biscuits
Return the casserole to the oven and bake until the biscuits are golden brown and the filling is hot and bubbly (160 degrees F.), 20-25 minutes longer.