Wednesday, April 1, 2020

Casserole Chicken Biscuit Bake

This Casserole Chicken Biscuit Bake is a different casserole dish as it it topped with biscuits and a celery seed creamy sauce. Serves 8 Total Time: 65 minutes


1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted or cream of celery or broccoli and cheese soup (your choice)
1 cup mayonnaise 
2 to 3 teaspoons Worcestershire sauce 
4 cups cubed cooked chicken 
3 cups chopped broccoli florets,  blanched 
1 medium onion, chopped 
1 cup chopped carrots 
1 cup shredded cheddar cheese 
2 tubes (12 ounces each) refrigerated buttermilk biscuits 
2 large eggs 
1/2 cup plain Greek yogurt 
2 teaspoons celery seed 
1 teaspoon salt  


Blanch your broccoli by placing the chopped florets in boiling water for a few minutes then transferring to a bowl of cold water. This allows the broccoli to become bright in color and barely tender. 

In a large bowl, combine the soup, mayonnaise and Worcestershire sauce. Stir in the cooked cubed chicken, broccoli, carrots and onion. Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese. Cover and bake at 375° 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. Easy Peasy! 

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