Creamed Chicken and Biscuits

I found this recipe years ago and am now copying it here from our family cookbook binder. Enjoy!

Creamed Chicken and Biscuits

½ large onion                                                          

1 ½ tsp. butter                                                     

4 cups chopped cooked chicken                              

1 (10.5 oz) can cream of chicken soup              

1 cup sour cream

1/2 cup milk

1/2 cup chopped pimiento

1 cup shredded mild cheddar (divided)

6 frozen biscuits, thawed   

Preheat oven to 350 degrees.  Grease the bottom and sides of an 11x7 inch baking dish.  Chop the onion.  Heat butter in a small non-stick skillet over medium-high heat until melted.  Stir in onion.  Sauté 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 ¾ cup of the cheddar.  Arrange biscuits in single layer over top.  Sprinkle with remaining cheddar.  Bake until biscuits are golden brown and the sauce is bubbly, about 20 minutes longer.  Serve immediately.