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Chicken Biscuit Bake Recipe

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This recipe for Chicken Biscuit Bake, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sue Winegardener
Added: Friday, January 18, 2008


1 Can Cream of Chicken Soup, undiluted
2/3 Cup Mayonnaise
2-3 Tsp. Worcestershire Sauce
4 Cups Chicken, cooked, cubed
3 Cups Broccoli, cooked
1 Med. Onion, chopped
1 Cup Cheddar Cheese, shredded
2 (12oz.) Tubes Refrigerated Biscuits
2 Eggs
1/2 Cup Sour Cream
2 Tsp. Celery Seed, optional
1 Tsp. Salt

Combine soup, mayonnaise and worcestershire sauce. Stir in chicken, broccoli and onion. Transfer into a greased 9X13 dish or two pie pans. Sprinkle with cheese. Cover and bake for 20 minutes at 375. Separate biscuits. Cut each in half. Arrange cut side down over hot chicken mixture. Combine remaining ingredients; pour over biscuits. Bake uncovered for 20 minutes longer.




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