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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Golden biscuits cover this homespun dish laden with chicken, broccoli and cheese. It's then topped with a celery seed mixture. My family requests this all-in-one dinner once a month. 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 (4 ounces) shredded cheddar cheese |
2 tubes (12 ounces each) refrigerated buttermilk biscuits |
2 eggs |
1/2 cup sour cream |
2 teaspoons celery seed |
1 teaspoon salt |
Directions:
1. In a large bowl, combine the soup, mayonnaise and Worcestershire sauce. Stir in the chicken, broccoli and onion. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with cheese. Cover and bake at 375° for 20 minutes.
2. Separate biscuits; cut each in half. Arrange, cut side down, over hot chicken mixture.
3. 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. Yield: 6-8 servings.
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