Step back in time for an old-fashioned classic: Grandma's Creamed Chicken and Biscuits. This chicken and biscuits casserole is an easy dinner recipe that your family will flip over. A creamy filling with vegetables is topped with biscuits that bake up light and tender. Here's your new go-to meal!
1red bell pepper, seeds and membranes removed, diced
1-2Tbs.unsalted butter
2-3cupsshredded, cooked, chicken breasts
110 oz. can cream of chicken soup
1/2cupsour cream
1/4cupmayonnaise
2/3cuppeas
1cupmilk
1 1/2cupsshredded cheddar cheese
1 8-count roll refrigerated biscuits
melted butter, for brushing biscuits
Instructions
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.
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.
Bake the casserole, uncovered, on the center oven rack for 20 minutes, then remove from the oven and sprinkle with cheese. Arrange the biscuits in a single layer over the cheese and filling; gently brush the biscuits with a bit of melted butter. 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.