Sunday, June 14, 2009

Chicken Biscuit Bake


This is one of Brett's favorite meals. Another yummy Recipe from Sallie and Caleb Dean. In these pictures, I halved the recipe. Enjoy!

Chicken Biscuit Bake
6-8 servings

1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
2/3 cup mayonnaise
2 tsp Worcestershire sauce
4 cups cubed cooked chicken
3 cups chopped broccoli, cooked
1 medium onion, chopped
1 cup (4 oz) shredded cheddar cheese
2 tubes (12 oz ea.) refrigerated buttermilk biscuits (I buy Pillsbury Grands Jrs and use all but two biscuits.)
2 eggs
1/2 cup sour cream
1 tsp celery seed
1 tsp salt

In a bowl, combine the soup, mayonnaise, and Worcestershire sauce. Stir in the chicken, broccoli, and onion. Transfer to a greased 13in x 9in x 2in baking dish. (Remember, I halved the above recipe, so I used an 8x8 pan instead of a 9x13in pan.)


Sprinkle with cheese. Cover and bake at 375 degrees for 20 minutes.

Separate biscuits; cut each in half. Arrange, cut side down, over hot chicken mixture.


In a bowl, combine remaining ingredients (eggs, sour cream, celery seed, and salt) and pour over biscuits.


Bake, uncovered, 20 minutes longer or until golden brown.

4 comments:

  1. Sounds yummy!

    Are the ingredients already "halved" or is that list for the 6-8 people? I'm confused!

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  2. What is listed above is for 6-8 people. It goes in a 9x13 dish. I halved the list above and put it in an 8x8 dish. We miss y'all!

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  3. Jennifer, this looks yummy...will have to try it for George and I - he loves chicken pot pie. I will need to check your blog often. Lynn H.

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  4. Hi Lynn. If he likes Chicken Pot Pie, I have a Chicken and Dumplings w/ veggies recipe that reminds Brett of Chicken Pot Pie. I'll probably post it in a week or two whenever I cook it. Actually, I'll facebook you the recipe soon.

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