1 tbsp. minced onion
1 tsp. minced green pepper
1 tbsp. butter, melted
5 oz. cooked chicken breast, cut up
1 1/2 c. (6 oz.) shredded 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, undiluted
2/3 c. milk

Saute onion and green pepper in butter in a medium skillet until tender. Drain, if necessary. Stir in chicken, 1 cup cheese, sour cream, hot sauce, and pepper.

Roll each biscuit to 1/4 to 1/8 inch thickness; spread each biscuit with about 2 tablespoons chicken mixture. Roll up biscuits jelly roll fashion, pinching edges to seal.

Place rolls in a lightly greased 10 x 16 x 2 inch baking dish. Bake at 450 degrees for 10 to 12 minutes.

Combine soup and milk in a medium saucepan; mix well and cook until thoroughly heated. Pour soup mixture over roll ups; sprinkle with remaining 1/2 cup cheese. Bake at 450 degrees for 2 to 3 minutes or until cheese melts. Yield: 5 servings.