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Chicken and Biscuit Casserole

 

63

Yield

4

servings

Prep

20

min

Cook

60

min

Ready

80

min

Trans-fat Free
 

Ingredients

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

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Comments

Nutrition Facts

Serving Size 290g (10.2 oz)
Amount per Serving
Calories 55150% of calories 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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