Not Grandma's Creamed Chicken & Biscuits

The original recipe is from Grandma's Kitchen Treasured Family Recipes. The fat content was so high that I would never dream of serving it to my family. With the reduced fat contents that I used, I've found this to be delicious. When I don't have leftover cooked chicken, I buy a small precooked rotisserie chicken at the market.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 1⁄2 medium onion
• 1 1⁄2 teaspoons olive oil
• 4  cups  chopped  cooked chicken
• 1 (10 1/4ounce) can  reduced-fat cream of chicken soup
• 1  cup fat free sour cream
• 1⁄2 cup skim milk
• 1⁄2 cup chopped pimiento (or roasted red peppers)
• 1  cup  shredded low-fat cheddar cheese
• 6 -8  refrigerated reduced-fat buttermilk biscuits (depending on size)
• 1⁄2 package  of uncooked  Baby Spinach (4-6 oz.) or 1⁄2 package  frozen peas

Directions

1. Preheat oven to 350*F.
2. Spray the bottom and sides of an 11x7-inch baking dish with cooking spray.
3. Chop the onion.
4. heat olive oil in a nonstick skillet over medium high heat and saute onion until tender.
5. Combine onion, spinach, chicken, soup, sour cream, milk and pimiento in a medium bowl and mix well.
6. spoon mixture into prepared baking dish.
7. Bake for 15 min.
8. Remove from oven.
9. Sprinkle baked layer with 3/4 cup of cheddar.
10. Arrange biscuits in a single layer over top.
11. Sprinkle with remaining cheddar.
12. Bake until biscuits are golden brown and the sauce is bubbly, about 20min.
13. or longer.