Creamed Chicken and 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
1 Preheat oven to 350°F Grease the bottom and sides of an 11x7-inch baking dish.
2 Chop onion.
3 Heat butter in a small nonstick skillet over medium-high head until melted.
4 Stir in onion.
5 Saute until tender.
6 Combine onion, chicken, soup, sour cream, milk, and pimiento in a medium bowl and mix well.
7 Spoon mixture into prepared baking dish.
8 Bake for 15 minutes; remove from oven.
9 Sprinkle baked layer with 3/4 cup of the Cheddar.
10 Arrange biscuits in a single layer over top; sprinkle with remaining Cheddar.
11 Bake until biscuits are golden brown and sauce is bubbly, about 20 minutes.
12 Serve immediately.