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Sunday Chicken and Biscuit Casserole

 

Resize to Serve:    
Recipe Yields: 8
Recipe Serving Size: 1 cup
Servings Per Recipe: 8 servings


Ingredients
2  cups  cooked chicken, chopped  
1  10-ounce  package frozen chopped broccoli, prepared according to package directions  
1  10.75-ounce  can cream of mushroom soup  
1/2  cup  sour cream  
1/2  cup  shredded cheddar cheese  
1  10-count  can refrigerator biscuits  
1  tablespoon  Homemade Gourmet« Sunday Roast Seasoning  
1    egg  

Directions
1. Preheat oven to 375 degrees. Grease an 8x8x2 baking dishing; set aside.

2. In a bowl, combine chicken, broccoli, soup, and ╝ cup sour cream; stir until well blended. Pour into prepared baking dish. Bake 20 minutes until hot and bubbly.

3. Remove from oven, sprinkle with cheese, and arrange biscuits on top. In a small bowl, combine seasoning, remaining sour cream, and egg; stir until well blended. Drizzle sour cream mixture over biscuits.

4. Return casserole to oven and bake, uncovered for 25 minutes or until biscuits are golden brown.




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