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Title: Chicken Biscuit Bake
Categories: Poultry, Breads, Vegetables, Dairy, Cheese
Yield: 8 servings

10 3/4 oz Can cream of chicken soup;
- undiluted
2/3 c Mayonnaise
3 ts Worcestershire sauce
4 c Diced, cooked chicken
3 c Chopped broccoli; cooked
1 md Onion; chopped
1 c Shredded Cheddar cheese
24 oz (2 tubes) refrigerated
- buttermilk biscuits
2 lg Eggs
1/2 c Sour cream
2 ts Celery seed
1 ts Salt

In a large bowl, combine the soup, mayonnaise and
Worcestershire sauce. Stir in the chicken, broccoli and
onion. Transfer to a greased 13" X 9" baking dish.
Sprinkle with cheese.

Cover and bake @ 375oF/190oC for 20 minutes.

Separate biscuits; cut each in half. Arrange, cut side
down, over hot chicken mixture.

In a small bowl, combine the remaining ingredients; pour
over biscuits. Bake, uncovered, 28-32 minutes longer or
until biscuits are golden brown and completely baked.

Karen Weirick, Bourbon, Indiana

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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