August 05, 2009
I don't think I have ever posted a recipe... but this casserole got a lot of compliments, and it is quite yummy! This is something I found in Taste of Home... years ago. I first made it for a group of girlfriends that came to scrapbook... and I remember taking it out of the oven and being so pleasantly surprised (okay shocked!) that it looked as beautiful in person as it had in the magazine. And it was so delicious. This is my go-to meal... for a pot-luck or for a sick friend. So, here is the recipe... from the Taste of Home... with a few tweaks by me.
Chicken Biscuit Bake
1 can cream of "something" soup
2/3 cup mayonnaise
2-3 t Worcestershire sauce (you know I have plenty of this!)
4 c cubed chicken (or canned chicken, or a rotisserie chicken)
3 cups frozen broccoli florets, cooked (or not... thawed is okay)
1 medium onion, chopped (I never remember the onion!)
1 c shredded cheddar cheese (or whatever kind you have in the fridge!)
2 tubes refrigerated buttermilk biscuits
1/2 c sour cream
2 t celery seed
In a bowl, combine soup, mayo & Worcestershire sauce. Stir in chicken, broccoli & onion (if you remembered it!) Transfer to a greased 9x13 baking dish and sprinkle the top with cheese. Cover and bake at 375 degrees for 20 minutes. Separate the biscuits and cut each in half. Arrange over the top of the hot chicken mixture (if you use the same biscuits I use, you'll get three long rows of 13 biscuit halves, with one extra.) In a bowl, mix together the eggs, sour cream and celery seed; pour over the biscuits. Bake, uncovered, 20 minutes loner, or until golden brown. Easy. And delicious.