Chicken Biscuit Bake
Creamy chicken and broccoli baked in biscuits with cheese and savory seasonings, perfect for cozy family dinners or potlucks, offering comforting flavors in every bite.
Ingredients
- 1 can (10-3/4 oz.) cream of chicken soup, undiluted ⓘ
- 2/3 cup mayonnaise ⓘ
- 2 to 3 teaspoons Worcestershire sauce ⓘ
- 4 cups cooked chicken, cubed ⓘ
- 3 cups cooked broccoli, chopped ⓘ
- 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 ⓘ
Instructions
- In a bowl, combine the cream of chicken soup, mayonnaise, and Worcestershire sauce.
- Stir in the cooked chicken, chopped broccoli, and chopped onion.
- Transfer the mixture to a greased 13 x 9-inch baking dish.
- Sprinkle shredded cheddar cheese evenly over the mixture.
- Cover and bake at 375°F (190°C) for 20 minutes.
- Separate the refrigerated buttermilk biscuits; cut each in half.
- Arrange the biscuit halves, cut side down, over the hot chicken mixture in the dish.
- In a separate bowl, combine the eggs, sour cream, celery seed, and salt.
- Pour this mixture over the arranged biscuits.
- Bake uncovered for an additional 20 minutes or until golden brown.
Tips & Substitutions
For a creamier texture, consider adding a splash of chicken broth to the soup mixture. If you don't have Worcestershire sauce, soy sauce can serve as a suitable substitute. You can also switch out the cheddar cheese for mozzarella for a different flavor profile. For added zest, try mixing in some garlic powder or your favorite herbs.
Serving Suggestions
This Chicken Biscuit Bake is a hearty main dish that pairs wonderfully with a simple side salad or steamed vegetables for a balanced meal. For a comforting touch, serve with a drizzle of gravy or a side of cranberry sauce. It also complements well with the refreshing Cabbage Noodle Salad for a complete dinner experience.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the dish in a preheated oven at 350°F (175°C) until warmed through, about 20-25 minutes. You can also microwave individual portions for a quicker option, ensuring they are heated evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Biscuit Bake contains roughly 1062 calories, with 34g protein, 117g carbohydrates, and 52g fat. It is an excellent source of calcium (81% of the Daily Value), protein (68% of the Daily Value), and vitamin A (51% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 1696mg per serving (74% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken instead of cooked chicken?
Yes, you can use frozen chicken, but make sure to cook it thoroughly before cubing. Simply boil or bake the chicken until fully cooked, then cube and proceed with the recipe. This ensures your dish is safe to eat and maintains the intended texture.
What can I use instead of buttermilk biscuits?
If you don't have buttermilk biscuits, you can use regular refrigerated biscuits or even homemade biscuit dough. Another alternative is to use crescent roll dough for a flakier texture. Just adjust the baking time as needed to ensure they are golden and cooked through.
Can I make this dish ahead of time?
Absolutely! You can prepare the entire dish up to the baking step, cover it, and refrigerate for up to 24 hours. When ready to bake, simply add an extra 5-10 minutes to the baking time to ensure it's heated through and the biscuits are perfectly cooked.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).