Name: Chicken Biscuit Casserole
Prep time: 15 min
Cook time: 15 min
Yield: 8
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 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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Biscuit Casserole

1. 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted -

2. 2/3 cup mayonnaise -

3. 2 to 3 teaspoons Worcestershire sauce -

4. 4 cups cubed cooked chicken -

5. 3 cups chopped broccoli, cooked -

6. 1 medium onion, chopped -

7. 1 cup shredded cheddar cheese -

8. 2 tubes (12 ounces each) refrigerated buttermilk biscuits -

9. 2 large eggs -

10. 1/2 cup sour cream -

11. 2 teaspoons celery seed -

12. 1 teaspoon salt -

How to cook deliciously - Chicken Biscuit Casserole

1. Stage

Preheat the oven to 375°F and have ready a greased 13x9-inch baking dish. Blend together the cream soup, mayonnaise and Worcestershire sauce in a large bowl. Stir in the cubed chicken, chopped broccoli and diced onion. Spoon the chicken-sauce mixture into the prepared baking dish, and sprinkle shredded cheddar cheese evenly over the top. Cover the dish and bake it for 20 minutes.

2. Stage

Separate the canned biscuits and split each one in half. Pull the casserole from the oven. Place the biscuits, cut side down, over the top of the casserole.

3. Stage

Whisk together the eggs, sour cream, celery seed and salt in a small bowl. Pour this sauce over the tops of the biscuits. Put the casserole back in the oven, uncovered, for another 28 to 32 minutes. It's finished when the biscuits are golden brown and baked.