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Chicken Biscuit Bake Recipe

Chicken Biscuit Bake Recipe

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. YIELD:6-8 servings


  • 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 large eggs
  • 1/2 cup sour cream
  • 2 teaspoons celery seed
  • 1 teaspoon salt


  • 1. In a large bowl, combine the soup, mayonnaise and Worcestershire sauce. Stir in the chicken, broccoli and onion. Transfer to a greased 13x9-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.

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

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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."

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."

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!"

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."

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?"

Reviewed Feb. 24, 2013

"First off, I admit I haven't made this recipe. That being said, the nutritional value for this is horrible! Why on earth would you add mayo? How about some more veggies? You pour sour cream on top of the biscuits too? This sounds as bad as drive through fast food with out the convenience. Make a casserole for your family that is actually good for them."

Reviewed Nov. 2, 2011

"I will definately do this recipe again. My 15 and 12 year old liked it but my 5 year old wasn't too crazy about the green stuff."

Reviewed Jan. 10, 2011

"This recipe was a hit at our church potluck. I added another can of soup to make it creamy and used italian seasoning instead of the celery seed. Great recipe!"

Reviewed Dec. 28, 2010

"I have made this several times, and this recipe will now be one of my recipe box favorites. The celery seed adds the distinctive taste. The editor's note in Quick Cooking points out the need to use regular mayo not a light or fat-free. Delicious!"

Reviewed Aug. 23, 2010

"Very tasty, though not much filling, it's mostly bread. I used Broccoli-Cheese Soup instead of the Cream of Chicken. Also didn't have the ingredients for the topping, but it was good without it."

Reviewed Jun. 4, 2010

"This recipe was wonderful. I made it exactly like it says and it was delicious and looked beautifully impressive. Very easy to make, the only change I made was I used sesame seeds because I dislike celery seed. I will be making this recipe over and over again."

Reviewed May. 30, 2010

"This recipe is excellent just as written. Turns out as beautiful as the picture! Company loved it!"

Reviewed Mar. 8, 2010

"This was nasty no one could even finish it and we had ceral for dinner....."

Reviewed Feb. 19, 2010

"Very good recipe. Even the kids liked it. We don't care much for celery so I left out the celery seed and it tasted fine. I have made it a few more times and once used poppy seeds and once used sesame seeds. Very yummy!"

Reviewed Oct. 15, 2009

"What a knockout recipe! Beautiful enough for company, easy enough for weeknights. Personally, I didn't love the noticeable taste of the Worcestershire sauce, so I'd either use less the next time or omit it."

Reviewed Oct. 27, 2008

"My husband loves this recipe..and told me twice how good it was as he was eating it. I did not read the recipe right so I used celery salt instead of seed. I was good just  use 1 to 1 1/2 teaspoon for celery salt. Thanks for this recipe!"

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