Tuesday, November 23, 2010
Chicken Broccoli Casserole
1-10 oz can of cream of chicken soup
1/4 cup onion, diced
1/4 cup mayo
1 1/2 teaspoons Worcestershire sauce
1 tsp curry
2 cups chicken, cooked & diced
1 cup cooked broccoli, drained & chopped
1/2 cup cheddar cheese, shredded
8 ounces refrigerated biscuits
1/4 cup sour cream
1 tsp celery salt
1/2 tsp salt
Preheat oven to 375 degrees.
In a deep dish 8×8 pan combine chicken, broccoli, soup, onion, mayonnaise, Worcestershire sauce and curry. Mix well.
Sprinkle cheddar cheese on top.
Bake for 20-25 minutes.
Separate biscuits and slice each in half.
Arrange biscuit halves around edge of hot casserole, cut/flat side down.
Spoon or pour topping over biscuits evenly.
Bake at 375 degrees for an additional 20-30 minutes or until golden brown.
One of the great things about this recipe is you can make another batch at the same time and freeze it for later. If you want to freeze it follow the directions below, it's just a little different.
In a deep dish 8×8 pan combine chicken, broccoli, soup, onion, salad dressing, Worcestershire sauce and curry. Mix well.
Sprinkle cheddar cheese on top. (DO NOT BAKE as you would above.)
Separate biscuits and cut each in half. Arrange biscuit halves around edge of casserole, cut/flat side down.
Place topping over biscuits.
Cover and freeze.
When you're ready to cook it up and serve, DO NOT thaw. Bake covered with foil at 375 degrees for 45 minutes. Remove foil and continue baking for another 20 minutes or until biscuits are cooked and golden brown.