Show Subscription Form




Chicken Biscuit Bake Recipe
Chicken Biscuit Bake Recipe photo by Taste of Home

Chicken Biscuit Bake Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. Bake: 50 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min.
MAKES: 6-8 servings

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

Nutritional 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.

Directions

  1. 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.
  2. Separate biscuits; cut each in half. Arrange, cut side down, over hot chicken mixture.
  3. 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.
Originally published as Chicken Biscuit Bake in Quick Cooking May/June 2000, p47

Nutritional 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.

Reviews for Chicken Biscuit Bake

AVERAGE RATING
   (27)
RATING DISTRIBUTION
5 Star
 (22)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (2)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Sep. 24, 2014

"Made this for dinner,with some changes. Left out the mayo completely, used greek yogurt instead of sour cream, used from scratch "cream of chicken soup",added a little garlic to the top of the biscuits &used 1/2 the called for cheese. Sharp cheddar has tons of flavor. It seems like a lot, but it cuts out more than half of the fat and eliminates msg & processed stuff. This worked great for my family & they loved it."

MY REVIEW
Reviewed Apr. 13, 2014

"Really enjoyed this casserole. Easy to double for a larger crowd & prep the chicken, broccoli, & onions the night before. Lots of compliments. I substituted yogurt for the sour cream as I often do."

MY REVIEW
Reviewed Aug. 21, 2013

"LOVE this casserole!! SO good ... always receive lots of compliments every time I make it ... Used 1 t. celery salt and 1 t. garlic salt in place of 2 t. celery salt ... also add extra cheese. Y-U-M-M-O!"

MY REVIEW
Reviewed Aug. 7, 2013

"I accidently opened a can of cream of mushroom soup so decided to use it anyway, not bad. Also, had very little sour cream so added a little fat-free half & half with the egg and substituted dried thyme leaves for celery seed. My boyfriend always hates when I make something with "yard bird", but he actually said it was pretty good. I'll be making this again."

MY REVIEW
Reviewed Mar. 25, 2013

"Rmhdesigns.. you don't have to make the recipe if you don't like it. I want to know who appointed you recipe police?"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT