Go Back
Print

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 9x13 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 9x13 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.