Chicken Biscuit Bake
Quick Cooking
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Golden biscuits cover this homespun dish laden with chicken, broccoli and cheese. It's then topped with a celery seed mixture. "My family requests this all-in-one dinner once a month," relates Karen Weirick of Bourbon, Indiana.
SERVINGS: 6-8
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 15 min. Bake: 40 min.
Ingredients:
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 2/3 cup mayonnaise
- 2 to 3 teaspoons Worcestershire sauce
- 4 cups cubed cooked chicken
- 3 cups chopped broccoli, cooked
- 1 medium onion, chopped
- 1 cup (4 ounces) shredded cheddar cheese
- 2 tubes (12 ounces each) refrigerated buttermilk biscuits
- 2 eggs
- 1/2 cup sour cream
- 2 teaspoons celery seed
- 1 teaspoon salt
Directions:
In a large bowl, combine the soup, mayonnaise and Worcestershire sauce. Stir in the chicken, broccoli and onion. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with cheese. Cover and bake at 375° for 20 minutes.
Separate biscuits; cut each in half. Arrange, cut side down, over hot chicken mixture.
In a small bowl, combine the remaining ingredients; pour over biscuits. Bake, uncovered, 20 minutes longer or until golden brown. Yield: 6-8 servings.