1/2 large onion
1 1/2 tsp. butter
4 cups chopped cooked
   chicken
1 (10 3/4 oz) can cream
   of chicken soup
1 cup sour cream
1/2 cup milk
1/2 cup chopped pimiento
1 cup shredded mild
  cheddar cheese, divided
 
6 frozen biscuits, thawed

Preheat oven to 350 degrees. Grease the bottom and sides of an 11x7 in. baking dish.

Chop the onion. Heat the butter in a small skillet over med.-high heat until melted. Stir in onion. 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 the cheddar. Arrange biscuits in single layer over top. Sprinkle with remaining cheese.

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