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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Chicken Biscuit Bake Recipe

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This recipe for Chicken Biscuit Bake is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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 375º. 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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