chicken biscuit casserole
Beef
Chicken Biscuit Casserole
Chicken biscuit casserole is rich and satisfying with a broccoli cheddar base and a buttery biscuit topping. The recipe comes together in about an hour and is a great way to use up leftover chicken.
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
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.
Related Posts
Turkey
