Creamed chicken & biscuits

1. Preheat oven to 350*. Grease the sides of an 11x7-inch baking dish.

2. Chop the onion. Heat butter in a small nonstick skillet over meium-high heat until melted. Stir in onion. Saute until tender.

3. 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.

4. Sprinkle baked layer with 3/4 C of the Cheddar. Arrange biscuits in single layer over top. Sprinkle with remaining Cheddar.

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