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Chicken & Biscuit Casserole

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Submitted by cyndia

YIELD

4 servings

PREP

20 min

COOK

60 min

READY

80 min

Ingredients

Casserole
2 473
CUPS ML CHICKEN
cooked, cubed
10 289
OUNCES ML/G BROCCOLI FLORETS
cooked
¼ 59
CUP ML ONIONS
chopped
¼ 59
CUP ML SOUR CREAM
½ 118
CUP ML CHEDDAR CHEESE
grated
1 ½ 7.5
TEASPOONS ML WORCESTERSHIRE SAUCE
1 1
DASH DASH CURRY POWDER *
8 231.2
OUNCES ML/G BUTTERMILK BISCUITS
refrigerated
Topping
¼ 59
CUP ML SOUR CREAM
1 1
EACH EACH EGGS
1 5
TEASPOON ML CELERY SEEDS
½ 2.5
TEASPOON ML SALT

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 551 50% 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?
Trans-fat Free
 
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