I absolutely love this recipe. It's perfect for cold weather evenings and is simple to make (and you can bet that I sure as HECK like simple).
1/2 large onion (that's too much onion for me, so I substituted with a generous sprinkling of dried onion flakes and the end result had a distinct onion flavour that wasn't overpowering)
1 1/2 tsp butter
4 cups chopped cooked chicken
1 (10 3/4-ounce) can cream of chicken soup
1 cup sour cream
1/2 cup milk
1/2 cup chopped pimiento (I left this out entirely)
1 cup shredded cheddar cheese, divided
6 frozen biscuits, thawed (I made some drop biscuits with Jiffy mix this time)
Preheat oven to 350*F. Grease the bottom and sides of an 11x7-inch baking dish.
Chop the onion. Heat butter in a small nonstick skillet over medium-high until melted. Stir in onion and saute until tender. (Since I was using dried onion flakes, I just nuked the butter in the microwave until it melted and stirred it together with the flakes.)
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 cheese. 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.
OPTIONAL: If you're a rice lover, cook up some minute rice and add it to the mix. Trust me, it's HEAVENLY!
I used more cheddar cheese than the recipe called for. I LOVE cheese, so I couldn't help it. The recipe called for mild cheddar, but I find that it's flavourless in things like this, so I used sharp. It's really all about preference, just like using Jiffy drop biscuits instead of frozen biscuits (I like either of those).