Creamed Chicken & Biscuits

1/2 large onion
1 1/2 teaspoons butter
4 cups chopped cooked chicken
1 (10 3/4-ounce) can cream of chicken soup, reduced fat
1 cup sour cream
1/2 cup milk
1/2 cup chopped sweet roasted red bell pepper
1 cup reduced fat shredded cheddar cheese, divided
8 frozen biscuits, thawed

When preparing any type of cooked chicken, make a little extra, then chop and refrigerate it for up to three days. That way, you have chopped chicken ready to make this or any simple chicken meal.

1. Preheat oven to 350°F. Grease the bottom and sides of an 11 x 17-inch baking dish.

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

3. Combine onion, chicken, soup, sour cream, milk and red pepper in a medium bowl and mix well. Spoon mixture into prepared baking dish. Bake for 15 minutes. Remove from oven.

4. Sprinklw baked layer with 3/4 cup of the cheddar. Arrange bisscuits 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. Serve immediately.

Serving Size: Serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user MFREIJOMIL.