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Chicken Biscuit Bake

Chicken Biscuit Bake
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. —Karen Weirick, Bourbon, Indiana
6-8 ServingsPrep: 15 min. Bake: 50 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, 28-32 minutes longer or until biscuits
  • are golden brown and completely baked. Yield: 6-8 servings.
© Taste of Home 2013

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Chicken Biscuit Bake (continued)

Nutrition Facts: 1 serving equals 527 calories, 31 g fat (9 g saturated fat), 150 mg cholesterol, 1,245 mg sodium, 29 g carbohydrate, 3 g fiber, 32 g protein.
© Taste of Home 2013