Chicken Biscuit Bake
TOTAL TIME: Prep: 15 min. Bake: 50 min.
YIELD: 8 servings.
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
Ingredients
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1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
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2/3 cup mayonnaise
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2 to 3 teaspoons Worcestershire sauce
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4 cups cubed cooked chicken
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3 cups chopped broccoli, cooked
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1 medium onion, chopped
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1 cup shredded cheddar cheese
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2 tubes (12 ounces each) refrigerated buttermilk biscuits
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2 large eggs
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1/2 cup sour cream
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2 teaspoons celery seed
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1 teaspoon salt
Directions
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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.
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2.
Separate biscuits; cut each in half. Arrange, cut side down, over hot chicken mixture.
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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.
Nutrition Facts
1 serving: 527 calories, 31g fat (9g saturated fat), 150mg cholesterol, 1245mg sodium, 29g carbohydrate (3g sugars, 3g fiber), 32g protein.
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