(This recipe is from the Quick Cooking 2001 cookbook.)
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
2/3 c mayonnaise (NOT light or fat-free)
2-3 Tsp Worcestershire sauce
4 c cubed cooked chicken
3 c chopped broccoli, cooked
1 med onion, chopped
1 c (4 oz) shredded cheddar cheese
2 tubes (12 oz each) refrigerated buttermilk biscuits
2 eggs
1/2 c sour cream
2 tsp celery seed
1 tsp salt
In a bowl, combine the soup, mayonnaise, and Worcestershire sauce. Stir in chicken, broccoli, and onion. Transfer to a greased 13x9" baking dish. Sprinkle with cheese. Cover and bake at 375 degrees for 20 min. Separate biscuits; cut each in half. Arrange, cut side down (so it's standing upright), over hot chicken mixture. In a bowl, combine remaining ingredients; pour over biscuits. Bake, uncovered, 20 min longer or til golden brown. Makes 6-8 servings.
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