1/2 large onion
1 1/2 tsp. butter
4 c. chicken, cooked and chopped
1 (10 3/4 oz.) can cream of chicken soup
1 c. sour cream
1/2 c. milk
1/2 c. pimiento, chopped
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 non-stick skillet over medium-high 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 3/4 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.