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Chicken Biscuit Bake Recipe

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This recipe for Chicken Biscuit Bake, by , is from The Anagnos Family Cookbook Project, 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!

Contributor:  
Contributor:  
Jim Ritchie

Category:
Category:

Ingredients:  
Ingredients:  
1 can (10-3/4 oz) 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 oz each) refrigerated buttermilk biscuits
2 large eggs
1/2 cup sour cream
2 teaspoons celery seed
1 teaspoon salt

Directions:
Directions:
In a large bowl, combine the soup, mayonnaise and Worcestershire sauce. Stir in the chicken, broccoli and onion. Transfer to a greased 13x9-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, 28-32 minutes longer or until biscuits are golden brown and completely baked.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15

 

 

 

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