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Chicken Biscuit Bake


Sun, Jun 18th, 2000
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1 can (10l oz.) condensed cream of chicken soup, undiluted
2/3 cup regular mayonnaise
2 to 3 teaspoons Worcestershire sauce
4 cups cubed chicken
3 cups chopped broccoli, cooked
1 medium. 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 teaspoons celery seed
1 teaspoon salt
In a bowl, combine the soup, mayonnaise and worcestershire sauce. Stir in chicken, broccoli and onion. Transfer to a greased 13x9 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.

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