1 tbsp. onion, minced
1 tbsp. green pepper
1 tbsp. butter, melted
1 stewed chicken, cut up
1 1/2 c. shredded sharp Cheddar cheese, divided
1/2 c. sour cream
1 tsp. hot sauce
1/4 tsp. pepper
1 (10 oz.) can buttermilk biscuits
1 (10 3/4 oz.) can cream of chicken soup
2/3 c. milk

Saute onion and green pepper in butter. Drain. Stir in chicken, 1 cup cheese, sour cream, hot sauce and pepper. Roll each biscuit to 1/4-1/8 inch thickness. Spread each biscuit with 2 tablespoons chicken mixture. Roll up biscuit (jelly roll fashion). Pinch edges to seal.

Place in lightly greased 10 x 6 x 2 inch dish. Bake at 450 degrees for 10-12 minutes. Combine soup and milk in saucepan. Mix well and cook until thoroughly heated. Pour this over rollups. Sprinkle with remaining cheese. Bake at 450 degrees until cheese melts (2-3 minutes).