30 minutes
Preheat oven to 350*F.
Grease the bottom, and sides of an 11 X 17-inch baking dish.
Set aside.
1/2 large onion,
1 1/2 tsp. butter,
4 cups chopped cooked chicken,
1 (10oz.) can cream of chicken soup.
1 cup sour cream,
1/2 cup chopped pimiento,
1 cup shredded mild cheddar cheese divided,
6 frozen biscuits, thawed.
serves 6
Chop the onion. Heat butter in a small nonstick skillet over
medium-high heat until melted. Stir in onions. Saute until tender.
Combine onion, chicken, soup, sour cream, milk, and pimiento
in a medium bowl, and mix well.
Spoon mixture into prepared baking dish.
Bake for 15 minutes. Remove from oven.
Sprinkle baked layer with 3/4 cup of cheddar cheese.
Arrange biscuits in single layer over top. Sprinkle with remaining cheese. Bake until biscuit are golden brown, and
bubbly, about 20 minutes longer. Serve immediately.