Biscuit Topped Chicken And Broccoli Casserole

Test Kitchen Notes; this also works well using cooked turkey, make certain to remove as much moisture as possible from the cooked broccoli, for the best flavor and to avoid a watery sauce it is recommended to use fresh steamed broccoli

Servings 6-8

Ingredients:

1 (10-3/4 ounces)  cancondensed cream of chicken soup, undiluted

2/3 cup mayonnaise

1 teaspoon garlic powder

1/4 teaspoon cayenne pepper, or adjust to heat level

2 teaspoons Worcestershire sauce

4 cups cubed cooked chicken (can use more)

3 cups chopped fresh steamed broccoli

1 small onion, finely chopped

1/2 teaspoon fresh ground black pepper, or to taste

1-1/2 cups shredded cheddar cheese

2 (12 ounce) tubes Pillsbury refrigerated buttermilk biscuits

2 large eggs, lightly beaten

1/2 cup sour cream

1 seasoned teaspoon salt (can use white salt)

INSTRUCTIONS:———————————-

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking dish.

Using paper towels pat dry the broccoli to remove as much moisture as possible.

In a large bowl combine the soup, mayonnaise, garlic powder, cayenne and Worcestershire sauce.

Stir in the chicken, broccoli,  chopped onion and black pepper.

Transfer to baking dish, then sprinkle with cheddar cheese.

Cover with foil and bake at 375 degrees F for 20 minutes.

Separate biscuits; cut each in half then arrange cut side down over hot chicken mixture.

In a small bowl combine the eggs, sour cream and seasoned salt; pour over biscuits.

Bake uncovered 20-22 minutes longer or until golden brown.

Related posts:

Easy Chicken Biscuit Topped Casserole

Layered Chicken And Broccoli Casserole

Kitten’s Chicken And Broccoli Casserole

Broccoli Chicken Stuffing Casserole

Kitten’s Chicken And Broccoli Divan Casserole

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