Creamed Chicken & Biscuits

1/2 large onion
1 1/2 teaspoons butter
4 cups chopped cooked chicken
1 (10 3/4-ounce) can cream of chicken soup
1 cup sour cream
1/2 cup milk
1/2 cup chopped pimiento
1 cup shredded mild Cheddar cheese divided
6 frozen biscuits, thawed


Preheat oven to 350°F. Grease the bottom and sides of an 11 x 7-inch baking dish.

Chop the onion. Heat butter in a small nonstick skillet over medium-high heat until melted. Stir onion. Saute' 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 3/4 cup of the Cheddar. Arrange bixcuits 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.


Helpful Tips

When preparing chicken for dishes always make extra so that you can chop it up and either refrigerate the extra for up to 3 days or freeze. That way you will have chicken ready to use at anytime.