1/2 large onion
1 1/2 tsp. butter
4 c. chopped cooked chicken
1 (10 3/4 oz.) can cream of chicken soup (undiluted)
1 c. sour cream
1/2 c. milk
1 c. 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 in onion. Sauté until tender. Combine onion, chicken, soup, sour cream and milk 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 cheese. Arrange biscuits in a single layer over top. Sprinkle with remaining Cheddar cheese.

Bake until biscuits are golden brown and the sauce is bubbly, about 20 minutes longer. Serve immediately.

Yield: 6 servings.