Chicken & Biscuit Casserole
Yield
4 servingsPrep
20 minCook
60 minReady
80 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Casserole | |||
| 473 | ml |
chicken
cooked, cubed |
|
| 289 | ml/g |
broccoli florets
cooked |
|
| 1 | can |
soup, cream of chicken
|
|
| 59 | ml |
onions
chopped |
|
| 59 | ml |
sour cream
|
|
| 118 | ml |
cheddar cheese
grated |
|
| 7.5 | ml |
worcestershire sauce
|
|
| 1 | dash |
curry powder
|
*
|
| 231.2 | ml/g |
buttermilk biscuits
refrigerated |
|
| Topping | |||
| 59 | ml |
sour cream
|
|
| 1 | each |
eggs
|
|
| 5 | ml |
celery seeds
|
|
| 2.5 | 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.
