Tender chicken in a creamy, savory, tangy sauce doesn't sound like it needs much improvement. Chicken Biscuit Bake proves that thought wrong by adding in—what else?—buttery, flaky, golden-brown biscuits as the crust. Add in some fresh veggies and cheese (because cheese makes everything better) and you'll have yourself the undefeated champion of dinner. Chicken Biscuit Bake is exactly what you need to turn a good day into a great day!
Ingredients• 1 (10.75-ounces) can condensed cream of chicken soup, undiluted • 2/3 cup mayonnaise • 2 teaspoons Worcestershire sauce, plus more to taste • 4 cups chicken, cubed and cooked • 3 cups broccoli, chopped and cooked • 1 medium onion, chopped • 1 cup cheddar cheese, shredded • 2 (12-ounce) tubes refrigerated buttermilk biscuits • 2 large eggs • 1/2 cup sour cream • 2 teaspoons celery seed • 1 teaspoon salt
Preheat the oven to 375 degrees F.
Grease a 9x13-inch baking dish.
In a large bowl, combine the cream of chicken soup, mayonnaise, and Worcestershire sauce.
Stir in the chicken, broccoli, and onion.
Pour the mixture into the prepared baking dish.
Sprinkle with the cheddar cheese.
Cover and bake for 20 minutes.
Remove the biscuits from their packaging, separate them, and cut each in half through the center.
Arrange the biscuits, cut side down, on top of the chicken mixture.
In a small bowl, mix the eggs, sour cream, celery, and salt.
Pour the sour cream mixture over the biscuits.
Bake, uncovered, until the biscuits are golden brown and baked through, for 28-32 minutes.
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