Creamy Chicken & Biscuits

Ingredients

1/2 large onion

2 Tbsp. vegetable oil

1 1/2 lbs. boneless, skinless chicken breasts or thighs, cut into 1-1/2-inch chunks

1 can cream of chicken soup

1 cup of sour cream

1/2 cup milk

1/2 cup chopped pimiento

1 cup mixed vegetables

1 cup shredded mild cheddar cheese

6 large buttermilk biscuits

Instructions

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

• Chop the onion. Heat oil in a cast iron skillet over medium-high heat until melted. stir in onion, sauté until tender.

• Stir in chicken and carrots; stir until chicken is browned, about 5 minutes.

• Combine onion, chicken, soup, sour cream, milk, mixed vegetables and pimiento in a medium bowl and mix well. Spoon mixture into prepared 11x7 baking dish. Bake for 15 minutes. remove from oven.

• Sprinkle baked layer with 3/4 cup cheddar cheese. Arrange biscuits in a single layer over top. sprinkle with remainder cheddar cheese.

• Bake for 20 minutes or until biscuits are golden brown and sauce is bubbly.