By Chef Alli

Grandma's Creamed Chicken and Biscuits



1-2 Tbsp. unsalted butter
1 small onion, diced
1 red bell pepper, seeds and membranes
removed, diced
2-3 cups shredded rotisserie chicken
(or 2 lbs. cooked chicken breasts or thighs)
1 can cream of chicken soup
1/2 cup sour cream
1/4 cup mayonnaise
1 cup milk
½ cup peas
1 1/2 cups shredded cheddar cheese
1 roll refrigerated biscuits
Melted butter, for brushing biscuits


Preheat oven to 350 degrees F.

In a skillet over medium heat, melt butter; sauté onion and bell pepper in butter until softened and translucent.

In a large mixing bowl, combine onion and bell pepper mixture with chicken, soup, sour cream, mayonnaise, milk and peas.

Place mixture into a greased 11”x7” baking dish; bake uncovered on center rack for 15 minutes.

Remove from oven and sprinkle with cheese. Arrange biscuits in a single layer over the cheese and filling, then gently brush them with a bit of melted butter.

Return casserole to oven and bake until biscuits are golden brown and sauce is bubbly, 15 to 20 minutes longer.

  • Chef Alli

    Chef Alli is a wife, mom and chef. She's been stirring up a love of farm fresh cooking for more than a decade.  To see more of Alli's recipes, go to