1/2 large onion, chopped
1 1/2 tsp. butter
4 c. chicken, cooked and chopped
1 can cream of chicken soup
1 c. sour cream
1/2 c. milk
1/2 c. chopped pimiento
1 c. shredded (mild) Cheddar cheese, divided
6 frozen biscuits, thawed

Preheat oven to 350°F. Grease the bottom and sides of an 11x7-inch baking dish. In a small skillet, heat butter until melted. Stir in chopped onion and sauté until tender. In a medium bowl, combine onion, chicken, soup, sour cream, milk and pimiento and mix well. Spoon mixture into prepared baking dish and bake for 15 minutes. Remove from oven. Sprinkle baked layer with 3/4 c. of Cheddar cheese. Arrange biscuits in a single layer over top. Sprinkle with remaining cheese.

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

Serves 6.