1/2 large onion
1 1/2 tsp. butter
4 c. chopped cooked chicken
1 (10 oz.) can cream of chicken soup
1 c. sour cream
1/2 c. milk
1/2 c. chopped pimento
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. Sauté until tender.

Combine onion, chicken, soup, sour cream, milk and pimento in a medium bowl and mix well. Spoon mixture into prepared baking dish.

Bake 15 minutes. Remove from oven.

Sprinkle baked layer with 2/3 c. of cheese. 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.