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Chicken Biscuit Bake
Nb persons: 6
Yield:
Preparation time: 15 min
Total time: 55 min
Source: Taste of Home
| 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 cans (12 oz each) | refrigerated buttermilk biscuits |
| 2 | eggs |
| 1/2 cup | sour cream |
| 2 teaspoons | celery seed |
| 1 teaspoon | salt |
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.
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