Ingredients for Chicken Broccoli And Biscuit Casserole
- 2 cups cooked chicken, shredded
- 4 cups broccoli florets, steamed
- Cream Of Chicken Soup
- Onion
- 1/4 cup sour cream
- Cheddar Cheese
- Worcestershire Sauce
- Curry
- Refrigerated Biscuits
- 1 large egg, lightly beaten
- 1/2 teaspoon celery seed
- 1/4 teaspoon salt
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How to Make Chicken Broccoli And Biscuit Casserole
- Preheat oven to 375°F (190°C).
- In a large bowl, combine cooked chicken (2 cups, shredded), broccoli florets (4 cups, steamed), cream of mushroom soup (10.75 oz can), shredded cheddar cheese (1.5 cups), milk (1/2 cup), and salt and pepper to taste.
- Pour mixture into a greased 9x13 inch baking dish.
- Bake for 20-25 minutes, or until heated through and bubbly.
- While the casserole bakes, prepare the biscuit topping:
- Cut 10 refrigerated biscuits in half.
- In a small bowl, whisk together sour cream (1/4 cup), egg (1 large, lightly beaten), celery seed (1/2 teaspoon), and salt (1/4 teaspoon).
- Arrange biscuit halves over the casserole.
- Pour sour cream mixture evenly over the biscuits.
- Return to the oven and bake for an additional 25-30 minutes, or until the biscuits are golden brown and the topping is set.
Nutrition Information (Approximate per serving)
Sodium
92 g
Sugar
42g
Fat
76g
Carbs
17g
