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Chicken & Biscuit Casserole

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

60 min

Ready

80 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
Casserole
2 cups chicken
cooked, cubed
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10 ounces broccoli florets
cooked
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1 can soup, cream of chicken
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¼ cup onions
chopped
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¼ cup sour cream
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½ cup cheddar cheese
grated
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1 ½ teaspoons worcestershire sauce
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1 dash curry powder
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8 ounces buttermilk biscuits
refrigerated
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Topping
¼ cup sour cream
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1 each eggs
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1 teaspoon celery seeds
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½ teaspoon salt
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Ingredients

Amount Measure Ingredient Features
Casserole
473 ml chicken
cooked, cubed
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289 ml/g broccoli florets
cooked
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1 can soup, cream of chicken
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59 ml onions
chopped
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59 ml sour cream
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118 ml cheddar cheese
grated
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7.5 ml worcestershire sauce
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1 dash curry powder
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231.2 ml/g buttermilk biscuits
refrigerated
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Topping
59 ml sour cream
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1 each eggs
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5 ml celery seeds
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2.5 ml salt
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Directions

Combine all ingredients save biscuits in 1½ quart casserole.

Mix well.

Bake at 375℉ (190℃) for 20 to 25 minutes or until hot and bubbly.

Sprinkle casserole with cheese.

Cut biscuits into halves and arrange in casserole.

Mix sour cream, egg, celery seed and salt to make topping; sprinkle over casserole.

Return to oven and continue baking 25 to 30 minutes or until golden brown.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 290g (10.2 oz)
Amount per Serving
Calories 55150% from fat
 % Daily Value *
Total Fat 31g 47%
Saturated Fat 11g 56%
Trans Fat 0g
Cholesterol 143mg 48%
Sodium 1589mg 66%
Total Carbohydrate 12g 12%
Dietary Fiber 1g 4%
Sugars g
Protein 64g
Vitamin A 23% Vitamin C 33%
Calcium 21% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
 
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