Chicken and Biscuits Casserole

15 Sep


    • 2 cups cubed cooked chicken
    • 10 oz. cooked broccoli
    • 1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
    • 1/4 cup chopped onion
    • 1/4 cup sour cream
    • 1/2 cup shredded Cheddar cheese
    • 1 1/2 tsp. Worcestershire sauce
    • 1 dash curry powder
    • 8 oz. refrigerated biscuits
    • 1/4 sour cream (for topping)
    • 1 egg (for topping)
    • 1 tsp. celery seed (for topping)
    • 1/2 tsp. salt (for topping)


PREHEAT oven to 375 degrees.
COMBINE first 9 ingredients and pour into a lightly greased 1 1/2 quart casserole dish.
BAKE for 20-25 minutes, or until hot and bubbly.
SPRINKLE top of hot mixture with cheese.
CUT biscuits into halves and arrange over the top.
MIX sour cream, egg, celery seed, and salt to make topping; sprinkle over top of biscuits.
RETURN to oven, and continue baking 25-30 minutes, until biscuits are cooked and browned.


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