"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken and Biscuit Casserole Recipe

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This recipe for Chicken and Biscuit Casserole, by , is from The Gordon/Schorr Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Robin Gordon
Added: Tuesday, November 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 cups cooked cubed chicken

10 oz cooked broccoli
1 can cream of chicken soup
1/4 cup chopped onion
1/4 cup sour cream
1/2 cup grated cheddar cheese
1 1/2 teaspoons Worcestershire sauce
1 dash curry
8 oz refrigerated biscuits

Topping:

1/4 cup sour cream
1 egg
1 teaspoon celery seed
1/2 teaspoon salt

Directions:
Directions:
Combine all ingredients except biscuits in 1 1/2 quart casserole. Mix well. Bake at 375 degrees for 20 25 minutes or until hot and bubbly. Sprinkle casserole with cheese. Cut biscuits into halves and arrange in casserole. Mix sour cream, egg, celery seed and salt to make topping; sprinkle over casserole. Return to oven and continue baking 25 30 minutes or until golden brown. Serves 4- 6.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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