Ingredients
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted2/3 cup mayonnaise2 to 3 teaspoons Worcestershire sauce4 cups cubed cooked chicken3 cups chopped broccoli, cooked1 medium onion, chopped1 cup shredded cheddar cheese2 tubes (12 ounces each) refrigerated buttermilk biscuits2 large eggs1/2 cup sour cream2 teaspoons celery seed1 teaspoon salt
Preparation
In a large bowl, combine the soup, mayonnaise and Worcestershire sauce. Stir in the chicken, broccoli and onion. Transfer to a greased 13x9-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 small bowl, combine the remaining ingredients; pour over biscuits. Bake, uncovered, 28-32 minutes longer or until biscuits are golden brown and completely baked.
