INGREDIENTS

1. 1/2largeonion
2. 1 1/2teaspoonsbutter
3. 4cups choppedcooked chicken
4. 1 (10 3/4 ounce)cancream of chicken soup
5. 1cupsour cream
6. 1/2cupmilk
7. 1/2cupchopped pimiento
8. 1cup shreddedmild cheddar cheese, divided
9. 6pieces frozenbiscuit dough, thawed

DIRECTIONS

1. Preheat oven to 350.
2. Grease the bottom and sides of 11×7 inch baking dish.
3. Chop the onion.
4. Heat butter in a small nonstick skillet over medium-high heat until melted.
5. Stir in onion.
6. Saute until tender.
7. Combine onion, chicken, soup, sour cream, milk and pimiento in a medium bowl and mix well.
8. Spoon mixture into prepared baking dish.
9. Bake for 15 minutes.
10. Remove from oven.
11. Sprinkle baked layer with 3/4°C of the cheddar.
12. Arrange biscuits in single layer over top.
13. Sprinkle with remaining cheddar.
14. Bake until biscuits are golden brown and the sauce is bubbly, about 20 minutes longer.
15. Serve immediately.