Ingredients
Scale
- 1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
- 2/3 cup mayonnaise
- 2 to 3 teaspoons Worcestershire sauce
- 4 cups cubed cooked chicken
- 3 cups chopped broccoli, cooked
- 1 medium onion, chopped
- 1 cup shredded cheddar cheese
- 2 tubes (12 ounces each) refrigerated buttermilk biscuits
- 2 large eggs
- 1/2 cup sour cream
- 2 teaspoons celery seed
- 1 teaspoon salt
Instructions
- In a large bowl, combine the cream of chicken soup, mayonnaise, and Worcestershire sauce. Mix well until smooth.
- Stir in the cubed chicken, cooked broccoli, and chopped onion until evenly mixed.
- Transfer the mixture into a greased 13 by 9 inch baking dish and spread it out evenly.
- Sprinkle the shredded cheddar cheese over the top.
- Cover with aluminum foil and bake in a preheated oven at 375°F (190°C) for 20 minutes.
- Separate the biscuits from the tubes and cut each biscuit in half.
- After 20 minutes, remove the casserole from the oven and arrange the biscuit halves, cut side down, over the hot chicken mixture.
- In a small bowl, combine the eggs, sour cream, celery seed, and salt. Pour this mixture over the biscuits.
- Bake uncovered for an additional 28-32 minutes, or until the biscuits are golden brown and fully baked.
Notes
Let the casserole cool for a few minutes before serving for easier portions. It can be stored in the refrigerator for 3-4 days or frozen for up to 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg
Keywords: casserole, chicken, biscuits, cheese, broccoli, weeknight dinner