½ large onion
1½ tsp butter
4 cups chopped cooked chicken
1 (10¾ ounce) can cream of chicken soup
1 cup sour cream
½ cup milk
½ cup chopped pimiento
1 cup shredded mild Cheddar cheese, divided
6 frozen biscuits, thawed
Directions:
Preheat oven to 350̊F. Grease the bottom and sides of an 11x7 inch baking dish.
Chop the onion. Heat butter in a small nonstick skillet over medium-hight heat until melted. Stir in onion. Sauté until tender.
Combine onion, chicken, soup, sour cream, milk and pimiento in a medium bowl and mix well. Spoon mixture into prepared baking dish. Bake for 15 minutes. Remove from oven.
Sprinkle baked layer with ¾ cup of the Cheddar. Arrange biscuits in single layer over top. Sprinkle with remaining Cheddar.
Bake until biscuits are golden brown and the sauce is bubbly, about 20 minutes longer. Serve immediately.
Preparation time: 30 minutes
Baking time: 35 minutes
Serves 6
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