6 buttermilk biscuits (can use frozen or homemade)
1 medium onion
1 1/2 tsp. butter
4 c. leftover cooked chicken
1 can cream of chicken soup
1 c. sour cream
1/2 c. milk
1 c. shredded Cheddar cheese, divided

Heat oven to 350°F. Grease 13 x 9-inch pan. Sauté chopped onion in butter. Combine soup, onion, sour cream, milk and salt and pepper in medium bowl. Spoon into baking dish (prepared).

Bake 15 minutes and remove. Sprinkle with 3/4 cup cheese. Arrange biscuits in a single layer over top and sprinkle remaining cheese over top.

Bake until biscuits are golden brown and sauce is bubbly (about 20 minutes).