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| CHICKEN BISCUIT BAKE | ||
| Yields | ||
| 1 can cream of chicken soup, undiluted 2/3 cup mayonnaise 2-3 tsp. Worcestershire sauce 4 cups cubed cooked chicken 3 cups chopped broccoli, cooked 1 med. onion, chopped 1 cup (4 oz.) shredded cheddar cheese 2 tubes (12 oz. each) refrigerated buttermilk biscuits 2 eggs 1/2 cup sour cream 2 tsp. celery seed 1 tsp. salt |
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| In a bowl, combine the soup, mayonnaise and Worcestershire sauce. Stir in chicken, broccoli and onion. Transfer to a greased 13x9x2-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 bowl, combine remaining ingredients; pour over biscuits. Bake, uncovered, 20 minutes longer or until golden brown. | ||