I stole this recipe for Chicken Biscuit Bake from tasteofhome.com (Fall 2025 magazine) who stole it from Karen Weirick from Bourbon, IN. This tasty casserole is perfect for a cold winter day. Cream of chicken soup, mayonnaise and Worcestershire sauce are mixed together. Then chicken, broccoli and onion are added. The chicken mixture is spread into a 9×13 baking dish and topped with shredded cheese before covering the dish with foil and baking. Next canned biscuits are cut in half and placed on top of the chicken mixture. Beaten eggs, celery seed and salt are whisked together and brushed on the biscuits. The dish is returned to the oven and baked until the biscuits are golden brown. You’ll be glad to have this yummy casserole for dinner.

The ingredients for this recipe are: 1 can (10 ¾ oz) condensed cream of chicken soup, ⅔ cup mayonnaise, 2 to 3 tsp Worcestershire sauce, 4 cups cubed rotisseries chicken, 3 cups chopped broccoli, 1 medium onion, 1 cup shredded cheddar cheese, 2 tubes (12 oz each) refrigerated buttermilk biscuits, 2 large eggs, ½ cup sour cream, 2 tsp celery seed and 1 tsp salt

Instead using of rotisserie chicken, chicken breasts can be substituted.

Cook the broccoli in a skillet with seasoning.

Once the broccoli is cooked, turn off the heat and then add the chicken to the skillet. I do this instead of using a mixing bowl.

Next add soup, mayonnaise, sour cream and Worcestershire sauce.

Transfer the mixture to a greased 9×13 baking dish. Sprinkle with cheese.

Cover with foil and bake at 375 F for 20 minutes. Separate the biscuits; cut each biscuit in half.

Arrange cut side down over hot chicken mixture in rows. In a small bowl, combine eggs, salt and celery seed. Brush over biscuits.

Bake uncovered 23 to 32 minutes or until biscuits are golden brown and completely baked.

Scoop out and serve.

If you liked this recipe for Chicken Biscuit Bake then you can also try Easy Chicken and Broccoli Casserole, Chicken Cobbler or Monterey Chicken Bubble Up.

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Chicken Biscuit Bake

Cream of chicken soup, mayonnaise and Worcestershire sauce are mixed together. Then chicken, broccoli and onion are added. The chicken mixture is spread into a 9×13 baking dish and topped with shredded cheese before covering the dish with foil and baking. Next canned biscuits are cut in half and placed on top of the chicken mixture. Beaten eggs, celery seed and salt are whisked together and brushed on the biscuits. The dish is returned to the oven and baked until the biscuits are golden brown.

Course Entree

Prep Time 15 minutes

Cook Time 50 minutes

Servings 8 people

Ingredients

• 1 can (10 ¾ oz) condensed cream of chicken soup, undiluted
• ⅔ cup mayonnaise
• 2 to 3 tsp Worcestershire sauce
• 4 cups cubed rotisseries chicken 2 lbs
• 3 cups chopped broccoli cooked
• 1 medium onion chopped
• 1 cup shredded cheddar cheese
• 2 tubes (12 oz each) refrigerated buttermilk biscuits
• 2 large eggs
• ½ cup sour cream
• 2 tsp celery seed
• 1 tsp salt

Instructions

1. In a large bowl combine soup, mayonnaise and Worcestershire sauce. Stir in chicken, broccoli and onion. Transfer to a greased 9×13 baking dish. Sprinkle with cheese. Cover with foil and bake at 375 F for 20 minutes.

2. Separate the biscuits; cut each biscuit in half. Arrange cut side down over hot chicken mixture in rows.
3. In a small bowl, combine eggs, sour cream, salt and celery seed. Pour over biscuits. Bake uncovered 23 to 32 minutes or until biscuits are golden brown and completely baked.

Recipe Notes

I added the sour cream in with the soup, mayo and Worcestershire sauce. Then only brushed the biscuits with the beaten egg and salt mixture.