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.
Sounds yummy!
ReplyDeleteAre the ingredients already "halved" or is that list for the 6-8 people? I'm confused!
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!
ReplyDeleteJennifer, 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.
ReplyDeleteHi 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.
ReplyDelete