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
Ingredients:
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
Directions:
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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