Grandma’s Creamed Chicken and Biscuits

Preheat the oven to 350 degrees F. Grease an 11-inch by 7-inch baking dish.
In a skillet over medium heat, melt the butter. When the butter is hot, sauté the onion and bell pepper until softened and translucent, 5-6 minutes, stirring occasionally.
1 small onion, 2 tablespoons unsalted butter, 1 medium sweet bell pepper
In a large mixing bowl, make the filling by combining the prepared onion and bell pepper mixture with the soup, sour cream, chicken, milk, mayo, and peas.
2-3 cups shredded, cooked, chicken breasts, 10 ounce can cream of chicken soup, 1/2 cup sour cream, 1/4 cup mayonnaise, 1 cup milk, 2/3 cup peas
Spread the prepared filling into the greased baking dish. Sprinkle the cheese evenly over the top of the filling.
Open the can of biscuits and pull each biscuit apart into two even layers, then cut each layer into 6 pieces. Repeat with the remaining biscuits. Now, sprinkle the biscuit pieces evenly over the top of the filling in the baking dish.
Use a silicone basting brush to brush the biscuit topping evenly with melted butter.
Bake the casserole, uncovered, on the center oven rack for 25-30 minutes, or until hot and bubbly throughout (160-165 degrees F. at the center) and the biscuits are golden brown.
1 cup shredded cheddar cheese