Categories: casserole, dinner, not tried

Ingredients

• 1 can cream of chicken soup
• 2/3 c. mayonnaise
• 2-3 tsp. Worcestershire sauce
• 4 c. chicken, cooked and cubed
• 3 c. broccoli, cooked and chopped
• 1 medium onion, chopped
• 1 c. cheese, shredded
• 2 (12-oz.) tubes refrigerated buttermilk biscuits
• 2 eggs
• 1/2 c. sour cream
• 2 tsp. celery seed
• 1 tsp. salt

Directions

1. bowl, combine soup, mayonnaise, and Worcestershire sauce. Stir in chicken, broccoli, and onion. Transfer to greased 9×13. Sprinkle with cheese. Cover and bake at 375 for 20 minutes.

2. Separate biscuits; cut each in half. Arrange cut biscuits, cut-side down, over hot chicken mixture.

3. In separate bowl, combine eggs, sour cream, celery seed, and salt. Stir together andd pour over biscuits.

4. Bake, uncovered, 20 minutes longer or until biscuits on top are golden brown.

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